Heat some ghee in a heavy bottomed pan on medium flame. Add the suji or semolina into the pan.
Roast the suji by continuous stirring so that it should not get burnt. Stirring will roast the suji evenly. When the color of the suji becomes slightly brown, a nice roasted aroma of the suji will fill the kitchen. At that time, remove the suji from pan and keep it aside.
In the same pan, add some vegetable oil or ghee. Temper it with a dry red chilly, mustard seeds and curry leaves. Be careful as the curry leaves and mustard seeds will start to splutter for a bit.
Now, add the veggies in the pan. Sprinkle a pinch of salt and mix well. If you want to use nuts, add those at this step.
After a minute, add some turmeric (optional). Saute the veggies until cooked well on medium flame for around 4-5 minutes.
After that, goes in the roasted suji. Mix it well with the vegetables.
Lastly add the water carefully into the pan. Stir it nicely so that no lumps are formed.
Cook the upma till the water is absorbed in the suji. This will take around 2 minutes.
Transfer the Suji Upma in a serving bowl and enjoy it hot with a cup of tea or coffee.