Level of Difficulty: medium
Spanish Black olives, sliced
Green chilies, chopped
Heat olive oil in a non-stick pan. Add mustard seeds and curry leaves. When the seeds splutter, add onion and sauté till lightly colored.
Add semolina and stir. Add green chilies and stir. Add two and a half cups of water, salt to taste and mix. Add the olives and mix.
Reduce heat, cover and cook till all the water is absorbed. While serving you can pack the upma in small moulds and un-mould them in serving plates.
Garnish with some sliced olives.