Tomato Upma
Andhra-style tomato upma is a popular variety of upma from South Indian cuisine, typically served for breakfast or a quick dinner. You can also add mixed vegetables like carrots, peas, green beans, and capsicum for extra flavor and texture.
Equipment
Ingredients
- ½ cup semolina rava/sooji
- 1 small onion finely chopped
- 1 ripe tomato chopped or puree
- 1 tablespoon chopped cilantro stems optional
- ½ teaspoon grated ginger
- 1 green chili chopped as per taste
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal Bengal gram
- 1 teaspoon urad dal skinned black gram
- pinch of asafetida Hing
- 1 dried red chili
- 1 sprig curry leaves
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder as per taste
- 8-10 cashews halved
- 1 tablespoon ghee or oil
- Salt to taste
- 1.5 cups water
For Garnish (optional)
- 1 teaspoon ghee
- Fresh cilantro leaves chopped
- Lemon wedges
- Coconut Chutney
Instructions
Step 1: Roast The Rava
- Heat a kadai or a pan. Add teaspoon of ghee. Add ½ cup of rava and roast it on medium heat until it becomes crunchy and slightly aromatic. Do not brown the rava. Remove it to a plate or a bowl and set it aside.
Prepare The Tempering:
- Heat a tablespoon of oil or ghee. Ghee adds a wonderful aroma to the tomato upma. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon chana dal, 1 teaspoon urad dal, pinch of asafetida, and split cashews. Fry until the dal turns golden.
- Add a sprig of curry leaves, 1 to 2 green chilies, grated ginger, and 1 small chopped onion. Sauté until the onions turns translucent, which should take about 1 to 2 minutes.
- Next, add chopped tomatoes (or tomato puree), ⅛ teaspoon turmeric, ⅛ teaspoon red chili powder (optional) and salt to taste. Sauté for 1 to 2 minutes.
- Cover and cook until the tomatoes become mushy and soft. Sauté for a few minutes on high heat to enhance the tomato flavor and eliminate any raw taste. Don’t skip this step.
Make Tomato Upma
- Add 1 ½ cups of water, chopped cilantro stems (optional), stir, and check the salt. The water should be slightly salty. Bring it to a rolling boil.
- Reduce the heat to medium. Gradually add the roasted rava into the boiling water, stirring continuously to incorporate it. This helps prevent the formation of lumps of rava. Stir quickly to ensure no lumps form.
- Cover and cook until the moisture is absorbed. Add a teaspoon of ghee (optional) and stir well, then switch off the heat. Cover, and let it rest for 5 minutes.
- Garnish with fresh cilantro leaves and squeeze of lemon juice (optional).
- Grease a bowl with ghee and add the upma into it. Press it down evenly with a spoon. Now, invert the bowl onto a plate and gently shake to release. Garnish the tomato upma with cashews and coriander leaves. Serve hot or warm.
Nutrition
Nutrition Facts
Tomato Upma
Amount per Serving
Calories
309
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
19
mg
6
%
Sodium
96
mg
4
%
Potassium
369
mg
11
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
612
IU
12
%
Vitamin C
19
mg
23
%
Calcium
46
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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