Tomato upma is a quick, easy, and delicious dish from South India that can be served for breakfast, brunch, or even as a light dinner. This savory dish is made using semolina (rava), tomatoes, and a variety of spices that create a delightful balance of flavors. The best part about tomato upma is its simplicity, while still being packed with nutrition and taste. Let’s dive into the recipe!
Ingredients
- 1 cup semolina (rava/sooji)
- 2 medium-sized tomatoes, finely chopped
- 1 tablespoon oil (vegetable or coconut oil works well)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1-2 dried red chilies
- 1 green chili, finely chopped
- 1/2 inch ginger, finely chopped
- 10-12 curry leaves
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional, for extra heat)
- Salt to taste
- 2 cups water
- 1/4 cup chopped coriander leaves (cilantro)
- 1 tablespoon ghee (optional, for extra flavor)
Instructions
Step 1: Roast the Semolina (Rava)
- In a pan, dry roast the semolina (rava) on low to medium heat until it turns light golden brown and gives off a nutty aroma. Stir occasionally to prevent burning. Once done, set it aside.
Step 2: Prepare the Tempering
- Heat the oil in a pan. Add the mustard seeds and cumin seeds. Let them splutter for a few seconds.
- Add the dried red chilies, chopped green chili, and ginger. Sauté for a minute or until the ginger releases its fragrance.
- Add the curry leaves and sauté for another minute.
Step 3: Cook the Tomatoes
- Now, add the chopped tomatoes to the pan. Cook for 5-6 minutes on medium heat, stirring occasionally, until the tomatoes soften and release their juices.
- Add the turmeric powder, red chili powder, and salt. Stir well to combine.
Step 4: Add Water and Bring to Boil
- Pour in 2 cups of water and bring it to a boil. You can adjust the water according to the consistency you prefer for your upma. For a drier upma, use less water.
Step 5: Add the Roasted Semolina
- Once the water starts boiling, slowly add the roasted semolina while stirring continuously to avoid lumps. Stir until the semolina absorbs the water and thickens.
- Reduce the heat to low, cover the pan, and let the upma cook for 3-4 minutes.
Step 6: Final Touch
- Once the upma is cooked, add the chopped coriander leaves and give it a final stir. If you prefer a richer taste, add a tablespoon of ghee at this point and mix well.
Step 7: Serve
- Serve your delicious tomato upma hot with a side of coconut chutney or pickle. It can also be enjoyed on its own.
Tips for Perfect Tomato Upma
- Roast the semolina well: The key to non-lumpy upma is to roast the semolina until it turns golden and releases a nutty aroma. This helps prevent clumps and gives the upma a smooth texture.
- Customize the spiciness: Adjust the level of spice by adding or reducing the number of green chilies and red chili powder.
- Add vegetables: You can make the upma more nutritious by adding vegetables like peas, carrots, or beans. Just sauté them along with the tempering.
- Use ghee for extra flavor: If you want a richer, aromatic upma, adding a teaspoon of ghee at the end will elevate the taste.
Why You’ll Love Tomato Upma
- Quick and easy: With a preparation time of just 20-25 minutes, tomato upma is perfect for busy mornings or quick meals.
- Packed with flavor: The combination of fresh tomatoes, spices, and curry leaves makes each bite full of flavors.
- Healthy: Made from semolina and fresh ingredients, tomato upma is a great option for a filling and nutritious meal.
Tomato upma is a perfect balance of tangy, spicy, and savory, making it a beloved dish across South India and beyond. Try this recipe at home and enjoy the flavors of South Indian cuisine!
