Tomato Upma
User Reviews
4.9
Tomato Upma
Description
Tomato Upma uses fine rava (semolina) roasted until fragrant and dry, then cooked with tempered mustard seeds, cumin, chana dal, urad dal, and dry red chilies for a fragrant base. Chopped onions, curry leaves, ginger, green chilies, and chopped tomatoes are sautéed with turmeric and chili powders, infusing the dish with subtle heat and aromas. The mixture is then simmered with water and salt until the semolina absorbs the liquid and softens, resulting in a moist yet fluffy dish. Ghee added at the end enriches the flavor and texture.
The texture features the slight graininess from well-roasted rava and the tender tomato pieces, which add moisture and brightness. The tempered dals provide occasional crunch, while the chilies and spices contribute mild heat and earthiness.
This savory upma makes a filling breakfast or snack and pairs well with chutneys or yogurt for added tang and cooling contrast. For variety, toasted cashews or peanuts can be mixed in to add nutty crunch.
Ensure the rava is evenly roasted without browning and free from impurities to avoid bitterness. You can adjust the spices and water quantity slightly depending on your texture preference. Drizzling some ghee on top just before serving further enhances the aroma.
Ingredients
- 1 cup rava sooji or semolina or cream of wheat, fine
- 2 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal (husked split black gram)
- 1 teaspoon chana dal (husked split bengal gram)
- 1 or 2 red chili broken and deseeded, dry
- 1 pinch asafoetida (hing)
- 50 grams onion or 1 medium onion, chopped or ⅓ cup chopped onions
- 150 grams tomato or 2 medium to large tomatoes or ¾ cup chopped tomatoes
- 1 or 2 green chilies - chopped
- ½ inch ginger - chopped or 1 teaspoon chopped ginger
- 6 to 7 curry leaves - chopped
- ¼ teaspoon turmeric powder
- ¼ to ½ teaspoon red chili powder can also add vangi bath powder or bisi bele bath powder
- 2.5 cups water
- salt as required
- 1 to 2 teaspoon ghee (clarified butter) for drizzling on top - optional
Instructions
Roasting rava
- Heat a pan or kadai first. Add 1 cup rava or cream of wheat.
- On a low flame, begin to roast the rava. Stir often while roasting the rava.
- The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.
- Switch off the flame and then add the roasted rava in a plate and keep aside.
Making tomato upma
- In a pan, heat ghee or oil. Then add mustard seeds.
- When you hear the crackling sound of mustard seeds, it means they are getting cooked.
- When the mustard seeds are crackling, then reduce the heat to a low and add cumin seeds along with chana dal and urad dal.
- Stir and saute them on a low heat till the both the urad dal and chana dal become golden. Take care not to burn the dals.
- Now add dry red chilies and a pinch of asafoetida. Stir and mix well.
- Add chopped onions and stir.
- Begin to saute the onions stirring often on a low to medium heat till they turn translucent.
- Then add the chopped green chilly, ginger, curry leaves. Saute for half a minute.
- Add chopped tomatoes, turmeric powder and red chilli powder. You can also add vangi bath powder or bise bele bath powder instead of red chilli powder.
- Mix very well and saute the tomatoes on a low to medium heat till the tomatoes soften.
- Next add water to this mixture.
- Add salt as per taste. Check the taste of water and it should be slightly salty.
- On a medium to high flame, heat the water and let it come to a rolling boil.
- When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches directly from the plate or with a spoon.
- As soon as you add the first batch, immediately stir and mix very well.
- Then add the next batch of rava.
- Stir again. This way keep on adding and stirring the rava up to the last batch.
- Quickly stir and mix well so that lumps are not formed. The rava grains absorb water and thus swell and get cooked.
- Cover and allow the tomato upma to steam for 2 to 3 minutes on the low flame. Then switch off the flame.
- Lastly add chopped coriander leaves. Stir and mix well.
- Drizzle ½ teaspoon of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.
Notes
- Use fresh, good-quality fine rava such as Bombay rava and ensure it is free from insects or worms.
- Roast the rava evenly over low heat until fragrant but not browned for best texture and flavor.
- Optionally add roasted cashews or peanuts for additional crunch.
- Adjust spices such as chili powder and addition of curry leaves to suit your taste.
- This recipe can be scaled up or down as needed while maintaining proportions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 940mg | 39% |
| Potassium | 404mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1025IU | 21% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 47mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 81mg | 90% |
| Vitamin E | 1mg | |
| Vitamin K | 7µg | |
| Calcium | 672mg | 67% |
| Vitamin B9 (Folate) | 476µg | |
| Iron | 30mg | 167% |
| Magnesium | 64mg | 16% |
| Phosphorus | 264mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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