Tomato Upma
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.
Ingredients
- 1/2 Cup Rava or Semolina (~100 gms)
- 1/2 Cup Finely Chopped Tomato (1 Medium; ~75 gms)
- 1 Cup Water
- 1 tsp Ghee
- Salt to Taste
Tempering
- 1 tbsp Oil (Sesame Oil preferred)
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 tsp Udad Dal
- 1/2 tsp Grated Ginger
- 2 Green Chillies
- 1/4 tsp Turmeric
- 4 or 5 Curry Leaves
Instructions
- 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.