Tomato Upma is a variation of the traditional upma and is a favourite breakfast in the south. I serve this Upma with Coconut Chutney for breakfast.
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Indian, South Indian
Rava or Semolina
Finely Chopped Tomato
(1 Medium; ~75 gms)
Salt to Taste
(Sesame Oil preferred)
4 or 5
In a wok/kadai, over low heat, dry roast the rava for 3 to 4 minutes.
Transfer to a plate and set aside.
In the wok/kadai, heat the oil.
Add the mustard seeds and wait till they splutter.
Add cumin seeds and udad dal.
Stir-fry till the udad dal turns light brown.
Add the grated ginger, green chillies and curry leaves, and stir-fry for few seconds.
Add the tomato and some salt, and stir-fry till the tomato is stewed.
Add turmeric and 1 Cup water, and bring the water to a boil.
Reduce the heat to low.
Slowly add the rava to the water while stirring all the time.
The stirring is essential because otherwise the rava will settle at one place and form lumps.
Turn the heat to medium.
Let the rava cook completely, while mixing occasionally.
Add the ghee and mix well.
Serve hot with Kobbari Gulla Senaga Pappu Pachadi, Nimmakaya or Avakai.
Rava Tomato, Tomato Upma, Upma
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This recipe for
has been printed from https://aahaaramonline.com/tomato-upma/.