chopped, ginger 1 inch piece chopped, green chilly 1, chopped,
curry leaf 1 sprig, cooking oil 1 tbsp., salt to taste, dried red chilly 2, mustard seeds 1/4 tsp.
Heat oil in a shallow pan, add dried chilly followed by mustard seeds, allow seeds to crackle, add curry leaves, onion and ginger, saute till tender, add green chilly, carrot salt, saute till tender, add semolina, combine well, then add 3 cups boiling water, mix well,
simmer flame, close with a lid and allow to cook for 3 minutes.
Remove lid, combine well, transfer into a serving bowl. Garnish with chopped cilantro.