You will need
1.5 cups semolina
1/2 onion, chopped
3/4 cup frozen peas
1 tsp. cumin seeds
4-5 curry leaves
1 serrano pepper, deseeded and minced
salt to taste
Roast semolina in a pan until you can run it through your fingers without sticking.
Heat 2 tbsp. olive oil in the same pan and add cumin seeds to the hot oil. When the seeds sizzle add the curry leaves, serrano pepper and onion. Let it cook for a few minutes and then add the peas. Occasionally stir as the peas cook for about 10 minutes on low medium heat. Once done add salt to season not just the onion and peas but also the semolina that will be added to it.
In a microwavable bowl bring just over 3 cups of water to a boil. If using store top to boil water make sure you put it on the stove top when you start roasting the semolina.
To the pan add the semolina and mix well.
Add the just boiled water to the pan and mix well. Lower the heat, cover and let it steam for a 3 minutes. The upama may seem watery but the water will all be absorbed after steaming.
Uncover and mix well. Cover and steam another 3 minutes. Turn off heat and serve hot with pickle.