Cooking time (approx.): 8 minutes
1  cup(s) semolina (or cream of wheat)
1  medium onion(s) sliced finely
4  tablespoons ghee (clarified butter) / butter
1  teaspoon(s) each of mustard and cumin seeds
1  teaspoon(s) ginger chopped
2  green chilli(es) slit / chopped
2  tablespoon(s) grated coconut if available
4  curry leaves
2  cup(s) water
salt to taste
fried cashewnuts and finely chopped coriander leaves to garnish

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2  minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the onion(s), ginger, green chilli(es) and stir fry on medium level for about 3  minutes or till the onions are transparent and soft.
3. Mix in the semolina, curry leaves and salt. Add water to this and mix well. Cover and cook on low heat for about 3  minutes or till the mixture is almost dry.
   Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves