Peel and finely dice the onion. Rinse cilantro or parsley and shake dry.
Rinse the tomatoes and cut into quarters.
Dry fry the semolina in a saucepan over low heat without a lid, stirring occasionally. The semolina should not turn brown. Now set aside.
In a frying pan, heat the oil and butter and fry the first 8 ingredients in it, stirring until the mustard seeds pop. Add the onion and the ginger. If you like, add 2 tsp of raisins. Extinguish with the water and then add the semolina. Stir well so that there are no lumps. Reduce the temperature and stir. After 1-2 min, check to see if the semolina has swelled. Next, remove the frying pan from the stove. After 7-8 min, mold the uppmaa into a wet glass baking dish. Drizzle a tiny bit of lime juice over the top if you like and season with salt.
Serve with cilantro greens/parsley and tomatoes and a dollop of raita.
To make the raita, stir the yogurt with the cucumber slices and a little salt.
Tip: Use creamy natural yogurt for an even finer result!
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