Coriander-Flavored Semolina Breakfast

I make Kothamalli Rava Upma whenever I need a quick, feel-good breakfast. It’s the regular semolina upma I grew up with, but brightened by a handful of fresh coriander (kothamalli). The rava is lightly toasted, then cooked with ginger, green chiles, and a fragrant tadka of mustard seeds and curry leaves. A swirl of coriander purée turns everything a cheerful green and fills the kitchen with a garden-fresh aroma.