Heat a pan and add semolina. On a medium flame roast the semolina until light golden for 3-4 minutes.

Transfer the roasted semolina into a bowl and set it aside.

On one gas stove place a steel utensil filled with water and let it get warm on low flame.

Simultaneously heat the pan and add oil.

Now add mustard seeds and wait for it to pop. On low flame add urad dal, asafetida and mix. Cook for half a minute.

Add curry leaves and chopped green chilies and mix.

Add finely chopped onion, carrots, French bean and sprinkle salt to taste. Cover the lid and let it cook for 2-3 minutes.

The water has started to boil in the steel utensil, turn off the flame and cover it.

Remove the lid from the pan; add boiled peas and tomatoes and cover it again and cook for 1-2 minutes.

Remove the lid from pan, add the roasted semolina and salt to taste.

Add the 2 cups of boiled water along with buttermilk or whisked curd. On a low flame let it cook for 5-6 minutes.

After the 6 minutes, remove the lid and you will observe that the extra water has been absorbed and the semolina upma is fluffy and cooked to perfection.

The last step is to add the green color- that is chopped coriander leaves and mix well. Switch off the flame.