Masala Upma

Ingredients:
Suji - 2 Cups
Green chillies - 5-6
Ginger - 1/2 " Chopped finely
Onions - 2 (sliced)
Cinnamon - 1/2" piece
Garlic Cloves - 2-3
Cashew nuts - 1/4th Cup (broken)
Coconut milk - 2 cups
Roasted Poppy seeds - 1/2 tsp
Salt to taste
Pepper corn - 5-6
Ghee/Oil
Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves

Method:

• Roast the suji with one tsp of ghee. Put aside.
• Grind pepper corns, cinnamon, poppy seeds, chillies, garlic and ginger to make paste.
• Roast cashew nuts in ghee. Remove and keep aside.
• In the same kadai, add more ghee or oil, add mustard seeds and curry leaves.Fry till mustard crackles.
• Add sliced onions, fry till golden brown.
• Put nuts and then masala and slowly pour coconut milk and bring it to simmering point.
• Add salt then put suji slowly and stir continuously without lumps.
• Close the lid and cook in low flame till fully cooked. Stir occasionally. 
• Lastly add coriander leaves then remove from fire.
• Serve hot.