Milagu Jeeraga Sadam – Pepper Cumin Rice Recipe

Pepper cumin rice / Milagu jeeraga sadam in Tamil is one of the yummy, South Indian rice recipes we make as prasadam for Navratri, Saraswathi pooja, Purattasi sani thaligai, aadi 18 etc. Yesterday I made this rice for navaratri afternoon neivedyam learning from my MIL. My MIL make this rice at least once in a week as pepper is a healthy Indian spice that helps to purify blood, improves appetite and digestion. Sendhil loves this rice variety a lot. So we make this pepper rice for his lunch box and  one day travel as well.

Sometimes we used to combine Saraswathi pooja, Purattasi sani thaligai festivals and make 5 rice varieties, chana sundal and thullu maavu(rice flour mixed with jaggery) for Saraswathi pooja neivedyam. We make this milagu jeeraga sadam as one of the 5 rice varieties. As its so easy to make, I thought it would be useful for you all. I have already shared a video on how to make 5 rice varieties. You can replace sesame seeds rice/ ellu sadam with milagu jeeraga sadam and offer to God for tomorrow Saraswathi pooja festival. Lets see how to make this easy milagu sadam /pepper rice with step by step pictures !

Milagu Jeeraga Sadam - Pepper Cumin Rice

How to Pepper cumin rice

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main course
Serves: 2
Prep time: 5 minutes
Cook time: 5 Minutes

Ingredients (1 cup - 250ml)

• Cooked rice - 1 cup
• Ghee - 1 tsp (to roast)
• Pepper corns - 1 tbsp
• Cumin seeds/Jeera - 1/2 tbsp
• Salt - as needed
• Ghee - to mix with rice

How to make the recipe

1. Heat ghee in a kadai.Roast pepper & cumin seeds till it starts to crackle.
2. Remove and grind to powder adding salt.
3. Mix this powder with cooked rice.
4. Enjoy !

Pepper cumin rice - Step by step photos

• Heat ghee in a kadai and roast pepper & cumin seeds in medium flame till cumin seeds starts to splutter.

  

• Remove in a plate and let it cool down. Grind to a slightly coarse powder adding salt.
• Take the required cooked rice. Add 2 tsp of ghee, ground powder, mix well and check for taste.
  

  

• Add more salt & powder if required. Serve !

  

• If you wish, you can temper mustard seeds, curry leaves in ghee and add to rice.

Notes

• Pepper alone gives spiciness to the rice. So you can add more pepper if you want spicy taste.
• Do not add more cumin seeds. Its flavor will dominate.
• Adding ghee helps to enhance the flavor and taste. If you don't want to add ghee, you can add sesame oil.

Try this easy and flavorful pepper cumin rice and enjoy !

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Pachai Payaru Sundal Without Soaking – Green Gram Sundal Recipe( Sweet & Spicy)

Easy Green gram sweet sundal and kara sundal recipe without soaking with step by step and Video – We call it as Pachai payaru sundal / Pasi payaru sundal in Tamil. Generally We South Indians make sundal recipes for neivedyam without fail during navaratri festival. So I thought of sharing some sundal varieties this week. To begin with, I have come up with an easy green gram sundal recipe without soaking . Usually people make green moong dal sundal by soaking it for hours together. But my MIL always make it instantly by roasting the dal. This year I followed her method as it is so easy and quick to make.

If you forget to soak the legumes or when you want to make sundal instantly, you can go ahead with this recipe. I prepared green gram sweet sundal and spicy sundal varieties. Both came out very well and tasty. But the color of this sundal won’t be green. Hope you will try this easy sundal recipe and share your feedback with me. Ok, Lets see how to make pachai payaru sundal recipe with step by step pictures and video.
You can also check out my green gram sundal with soaking and my other sundal varieties.

Pachai Payaru Sundal Without Soaking - Instant Green Gram Sundal - Sweet & Spicy

How to make Green gram sundal without soaking

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Festival recipes
Serves: 4
Prep time: 5 minutes
Cook time: 20 Minutes

Ingredients (1 cup - 250ml)

• Green gram / Pachai payaru - 1 cup
• Cooking oil - 1 tbsp (to roast dal)
• Water - 2.5 to 3 cups (For pressure cooking dal)
• Salt - 1/4 tsp

  Green Gram Sweet Sundal recipe

• Cooked green gram - 1 cup(Heaped)
• Grated jaggery - 1/3 cup
• Water - 1/4 cup
• Cardamom powder - 1/4 tsp
• Grated coconut - 1/4 cup

  Green Gram Spicy Sundal recipe

• Cooked green gram - 1.5 cups
• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Red chilli - 1-2 no(pinched)
• Curry leaves - few
• Salt - as needed
• Hing/asafetida - 1/4 tsp
• Grated coconut - 1/4 cup

How to make the recipe

1. Heat oil in a cooker base. Roast green gram for 5 minutes.
2. Nice aroma arises. Add water & cook in high flame for 7 whistles.
3. Remove & drain excess water.
4. For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
5. Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
6. For spicy sundal, temper mustard,urad,curry leaves and hing in oil.Add cooked green gram,salt and grated coconut.Mix well and serve.

Green Gram Sundal Recipe / Pachai Payaru Sundal - Step by step photos

• Heat oil in a cooker base and roast green gram till it gets roasted smell and turns slightly golden brown in color.

  

• Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.

  

• Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
  

  

• For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
  

  

• Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.

  

• Add cardamom powder, grated coconut and mix well. Make sure this sundal is slightly moist in texture. Do not mix till its dry. Dal will become hard.
• So switch off the flame when there is slight wetness. It will become normal when sundal cools down.Serve & enjoy !
• For green gram spicy sundal: Heat coconut oil in a pan. Temper mustard seeds, urad dal, curry leaves, hing and pinched red chillies.
• Saute for a minute and then add cooked green gram, salt and grated coconut. Mix well & serve.
  

  

• Green gram sweet sundal and spicy sundal are ready !

  

 

Notes

• This sundal won't be bright green in color as we are roasting the green gram.
• To get green color sundal, you need to soak the dal for 6 to 8 hours without roasting.
• For sweet sundal: if the jaggery is pure, you can add grated jaggery directly to the cooked green gram. Mix till it melts.
• You can add some lemon juice to spicy sundal if you like. But add it after switching off the flame.

Try this easy, no soaking, Instant green gram sundal recipe and enjoy !

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Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.

As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.

Rice kheer recipe / Chawal ki kheer

How to make Rice kheer recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Dessert
Serves: 4
Prep time: 30 minutes
Cook time: 25 Minutes

Ingredients (1 cup - 250ml)

• Basmati rice / long grain rice - 1.5 tbsp
• Full fat milk - 1/2 liter(2 cups)
• Sugar - 1/4 cup (1/3 cup for more sweetness)
• Cardamom powder - 1/4 tsp
• Chopped cashews, badam & pista - handful
• Saffron threads - Few to garnish
• Rose petals - to garnish (optional)

How to make the recipe

1. Wash and soak rice in water for 30 mins to 1 hour.
2. Roll boil milk in a pan.
3. Add soaked rice, boil in medium flame.
4. Stir at regular intervals and boil till rice is cooked soft.
5. Add sugar, cardamom powder and boil till slightly thick.
6. Garnish with chopped nuts and serve warm or chilled.

Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

• Wash and soak rice in water for 30 minutes to 1 hour.
• Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.

  

• Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.

  

• After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.

  

• Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.

  

Notes

• Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
• Add more sugar if you have sweet teeth, but not more than 1/3 cup.
• I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
• To make a quick version, you can cook rice & milk in a pressure cooker.
• You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
• If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

Easy to cook, delicious, festival special rice kheer is ready to enjoy !

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Green Tomato Sambar For Idli – Thakkali Kai / Raw Tomato Gotsu Recipe

Green tomato sambar for idli – We call it as Thakkali kai gotsu in Tamil. I started buying green tomato ( Raw tomato / thakkali kai / Pacha thakkali in Malayalam ) recently as I wanted to learn some yummy South Indian recipes with it. I have heard people make green tomato kootu, curry, thogayal for rice and chutney for idli, dosa. My MIL suggested to try this easy thakkali kai gotsu as the first step. Usually we make Thanjavur style tomato onion gosthu for idli but my MIL told her mom make gotsu only using raw tomato. But my MIL started making with ripe tomatoes. So I too followed the same.

When she suggested this, I was very happy and tried it because thakkali gotsu is our family favorite side dish for idli. So this recipe would never fail. Its a very easy, one pot sambar recipe for idli / dosa.  Even though moong dal is added, we make it watery in consistency so that it tastes juicy with idli.Both adults & kids would love this recipe.  This thakkali kai gotsu is completely different from Chidambaram gosthu. You must try it know the difference . Ok, lets see how to make green tomato sambar / Thakkali kai gotsu for idli with step by step pictures !
Do check out my ripe tomato onion gotsu, Chidambaram brinjal gosthu recipes.

Green Tomato Sambar/Thakkali kai Gotsu Recipe

How to make Green tomato sambar Recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main Course
Serves: 3-4
Prep time: 10 minutes
Cook time: 15 Minutes

Ingredients (1 cup - 250ml)

• Green tomato- 5 nos
• Yellow moong dal - 1 tbsp
• Big onion - 1 no (Finely chopped)
• Tamarind - Berry size(Sundakkai alavu)
• Green chilli - 3 nos (Use 5 for more spicy sambar)
• Turmeric powder - 1/8 tsp
• Idli batter - 1 tbsp
• Coriander leaves - to garnish
• Cooking oil or Sesame oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - Few(Finely chopped)
• Salt - as needed
• Water - as needed (I used 2 to 2.5 cups)

How to make the recipe

1. Wash and chop tomato into small pieces.
2. Heat oil in a cooker base.
3. Temper mustard,urad dal,curry leaves.Saute the onion,green chilli adding salt.
4. When onion becomes transparent, add tomato and saute till mushy.
5. Add turmeric powder, moong dal and water.
6. Pressure cook in low flame for 2 whistles.Remove & add idli batter. Boil for 2 minutes.
7. Garnish & serve with Idli.

Green tomato sambar / Thakkali Kai Gotsu - Step by step photos

• Wash and chop tomato into small pieces.Finely chop onion and slit green chillies, curry leaves and set aside.

  

• Heat oil in a cooker base.Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute finely chopped onion, slit chilli.Saute till onion becomes transparent.

  

• Add tomato pieces, saute till mushy.Add turmeric powder, tamarind extract and 2 cups of water. Add moong dal and Pressure cook in low flame for 2 whistles.

  

• Remove after the steam is released. Add more water if the sambar is thick. Add idli batter, boil the gravy for 2 minutes and garnish with coriander leaves. Serve with idli drizzled with sesame oil.

  

Notes

• Adjust the quantity of chilli as per taste.
• Do not skip tamarind extract. It helps to balance the taste.
• No need to use jaggery.
• As we are cooking directly in a pressure cooker, moong dal cooks perfectly.
• If the sambar is too thick, add more water and boil.

Hot idli topped with gotsu, drizzled with a tsp of sesame oil is divine ! Do try this combo !

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Navratri Recipes For 9 Days– South Indian & North Indian Prasadam Recipes

South Indian, North Indian Navratri Recipes for 9 days golu at home . In this post, I have framed a list of Navarathri prasadam recipes of Tamil nadu, Andhra and North India for nine days as per my readers request. Last year I made a detailed post on how to keep golu at home. At that time, many of my readers asked me to make a post on Navratri naivedyam recipes list. So today I have come up with the list of prasad recipes like rice varieties, sweets, sundal recipes/snacks based on South Indian and North Indian Navratri festival. Hope this post will be helpful to you all.

Here is the picture of our last year’s Golu!

Do refer my Navaratri recipes collection for more ideas.

TAMIL NADU RECIPES FOR NAVARATHRI

In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri i.e Amavasya and the day after Navratri where we celebrate the victory of good over evil as Vijayadasami, comes to 11 days. Married ladies & young girls are invited to home and we give thaamboolam along with a sundal variety or sweet as Golu prasadham. We usually keep the golu on Pradhamai day evening. So we offer sweet pongal/sakkarai pongal and chana sundal/kondakadalai sundal for neivedyam and we offer some fruits, rock candy on Vijayadasami day.

I have shared this table of naivedyam recipes by referring Nataraja Deekshithar’s blog post. He had given a clear explanation about Navaratri celebration in temples and its importance. He has also mentioned the list of flowers, leaves, kolam, fruits, Neivedyam and Raaga to be used for Navratri 9 days. I took the neivedyam recipes, added 2 more recipes for each day morning & evening neivedyam and framed this table. I have given different sweet recipes, rice variety and sundal recipes for 9 days. You can alter the sweets and sundal varieties based on your liking. But the rice variety given here is as per the tradition according to Deekshithar’s post. So you can follow the same. I have linked all the recipes to my post. You can click on that to view the respective ones. I am yet to post few sundal recipes in this list. I will do it this week.  I hope this table would be useful for people who wants to get some ideas for Navratri recipes. Ok, lets check the table below.

GOLU DAY EVENING ( On Pradhamai day)	SWEET PONGAL , CHANA SUNDAL
DAY 1	VEN PONGAL , RICE - DAL, GREEN GRAM SUNDAL(SWEET & SPICE)
DAY 2	RAVA KESARI , TAMARIND RICE ,  KARAMANI SWEET SUNDAL , SPICY SUNDAL
DAY 3	SAKKARAI PONGAL , PEPPER RICE / PARUPPU VADAI , PEANUT SUNDAL
DAY 4	WHEAT FLOUR APPAM , KADAMBA SADAM, PEAS SUNDAL
DAY 5	RICE PAYASAM , CURD RICE, RAJMA SUNDAL OR DOUBLE BEANS SUNDAL
DAY 6	RAVA LADOO , COCONUT RICE , FIELD BEANS SUNDAL OR MOONG DAL SUNDAL
DAY 7	RAW RICE IDLI , LEMON RICE , KADALA PARUPPU SUNDAL
DAY 8	COCONUT BURFI , PAAL SADAM , MULTI GRAIN SUNDAL
DAY 9(SARASWATHI POOJA)	AKKARA ADISAL , 5 RICE VARIETIES OR LUNCH MENU, VADA, BROWN CHANA SUNDAL Or CHANA DAL SUNDAL
DAY 10 (For Vijayadasami)	BETEL LEAVES & NUTS, FRUITS, ROCK CANDY OR DRY GRAPES

SOURCE: http://natarajadeekshidhar.blogspot.in/2010/10/08102010-16102010.html

  Apart from this list, you can refer more recipes in my collection of Navratri recipes post. Do check it !

ANDHRA RECIPES FOR NAVRATRI

In Andhra Pradesh, Navadurga  ( Nine aspects of Goddess Durga) is worshipped during Navratri. Varieties of  prasadam is offered to God on these nine days.

DAY 1	CHALIMIDI, VADA PAPPU, PARAMANNAM
DAY 2	SWEET BOONDI, CHICKPEAS
DAY 3	RAVA KESARI , PULIHORA
DAY 4	PONGALI
DAY 5	PULIHORA , PESARA BOORELU
DAY 6	ATUKULU, BELLAM, SENAGA PAPPU, COCONUT
DAY 7	KSHEERANNAM, BELLAM, SUGAR
DAY 8	GARELU, LEMON JUICE
DAY 9	CHAKKARA PONGALI
DAY 10	PULIHORA , GARELU

SOURCE: http://annapoorna-akshayam.blogspot.in/2011/10/dasara-navaratri-naivedyam-for-9-days.html

NORTH INDIAN NAVRATRI BHOG FOR 9 DAYS

In North India, People worship nine different forms of Maa Durga.

Day 1 – Maa Shailaputri to bless disease free life
Day 2 - Mata Brahmacharini to increase longevity of family members
Day 3 - Mata Chandraghanta to fulfill all the wishes and provides relief from worldly pains
Day 4 - Maa Kushmanda to improve the intellect and decision making ability
Day 5 - Mata Skandmata to keep the physique healthy
Day 6 - Maa Katyayani for health and happiness
Day 7 - Maa Kaalratri to remove Evil powers
Day 8 - Maa Mahagauri to provide success in life(Kanya puja is performed)
Day 9 - Maa Siddhidatri for all sidhi

People perform fasting, pooja and pray the Goddess by offering nine different bhog on these 9 days. Lets see them below. Sorry, I have not shared Vrat ka recipes ideas. I have just mentioned the sweet recipes and the ingredients you can offer on these 9 days.

DAY 1	PURE GHEE OR RECIPES WITH GHEE
DAY 2	SUGAR, FRUITS
DAY 3	MILK, SWEETS, KHEER
DAY 4	MALPUA
DAY 5	BANANA
DAY 6	HONEY
DAY 7	JAGGERY OR SWEETS WITH JAGGERY
DAY 8	COCONUT,  RICE KHEER FOR KANYA PUJA
DAY 9	TIL or SESAME SEEDS

SOURCE: http://blog.onlineprasad.com/navratri-recipes-bhog-for-nine-days/


DISCLAIMER : I have made this list based on the inputs from various sources. Please alter them according to your tradition by consulting your family elders.

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Parangikai Puli Kuzhambu – Pumpkin Vatha Kuzhambu Recipe

Parangikai puli kulambu/ Manjal poosanikai kuzhambu/ Yellow Pumpkin Vatha kuzhambu is a yummy South Indian kuzhambu recipe I learnt from my MIL. Whenever my MIL visits my place, I try to learn some new & traditional dish from her. When we were discussing about yellow pumpkin recipes, she suggested me to make this vatha kuzhambu adding pumpkin(Parangikai/Manjal poosanikai in Tamil). She also told me as easy method of doing this kulambu directly in a pressure cooker. I found it interesting and tried it for our lunch on the same day.

I prepared this gravy along with mixed vegetable kootu as side dish. It was a nice combination. Everybody loved its taste. As we are doing in a pressure cooker directly, time taken to cook this gravy is just 15 minutes. So bachelors and working women can  The taste of pumpkin gives a natural sweetness to the gravy. So we don’t have to add jaggery to this puli kuzhambu unlike other vatha kuzhambu recipes. You can make this gravy thick or thin as you wish. It tastes good either ways. Adding Homemade sambar powder or Vatha kuzhambu powder gives the best taste. I don’t think you can make this puli kuzhambu with white pumpkin because it absorbs all the tanginess of the gravy. So friends, do try this yummy, easy, no grind parangikai puli kuzhambu and share your feedback with me. Lets see how to make Parangikai puli kuzhambu/Pumpkin vatha kuzhambu with step by step pictures.

Do check out my 40+ South Indian Kuzhambu recipes , Pumpkin gravy/Parangikai chutney for rice, Pumpkin sambar.

Parangikai Puli Kuzhambu Recipe

How to make Parangikai Puli Kuzhambu Recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main Course
Serves: 3-4
Prep time: 10 minutes
Cook time: 15 Minutes

Ingredients (1 cup - 250ml)

• Yellow pumpkin/Parangikai- 12 cubes
• Small onion or Big onion - 12 nos/1 no
• Garlic cloves - 12 nos
• Tamarind - Big gooseberry size
• Sambar powder - 1.5 tbsp
• Turmeric powder - 1/4 tsp
• Curry leaves - Few(Finely chopped)
• Cooking oil or Sesame oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Toor dal - 1.5 tsp
• Cumin seeds - 1/2 tsp
• Methi seeds - 1/8 tsp
• Salt - as needed
• Water - as needed

How to make the recipe

1. Wash and chop pumpkin into big cubes.
2. Heat oil in a cooker base.
3. Temper mustard, dals.Saute the onion,garlic,curry leaves adding salt.
4. Add tamarind extract, spice powders and pumpkin cubes.
5. Pressure cook for 2 whistles in low flame.
6. Remove and boil if needed.Serve hot with rice.

Parangikai Puli Kuzhambu - Step by step photos

• Wash and chop pumpkin into big cubes as shown the picture below.Finely chop 2 small onions or quarter big onion and 2 garlic cloves, curry leaves and set aside.
• Heat oil in a cooker base.Splutter mustard seeds, methi seeds,urad dal, toor dal, cumin seeds, finely chopped onion, garlic and curry leaves. After it turns golden, add the remaining onion and whole garlic cloves. Saute till onion becomes transparent.

  

• Add 1 cup of tamarind extract, turmeric powder, sambar powder and salt.Then add pumpkin cubes.
  

  

• Pressure cook for 2 whistles in low flame. Remove after the steam is released. Boil the gravy if thin and watery else mix well and serve with rice.

  

Notes

• Adjust the quantity of sambar powder as per the tanginess of tamarind.
• For variations, you can add 1tbsp red chilli powder and 1tbsp coriander powder instead of sambar powder.
• No need to use jaggery
• As we are cooking directly in a pressure cooker, we don't need to add more water.
• Chop pumpkin into big cubes else it will get mashed in the gravy.

I served Parangikai puli kulambu with mixed veg kootu and koozh vadam !

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Tomato Rava Upma – Rava Upma Recipe With Tomato–How To Make Tomato Upma

Tomato rava upma recipe / Rava upma with tomato with step by step pictures - Tomato rava upma is an yummy, instant, South Indian breakfast recipe with a nice variation from our regular rava upma. Usually I add tomato and vegetables only for rava kichadi but this morning I prepared rava upma with tomato just for a change. Basically I am a big fan of tomato based recipes. Even though I don’t like rava upma, I loved this tomato rava upma a lot. It tastes tangy and spicy as well just like rava kichadi. If you wish you can add green peas in this upma to make it look colorful.

I had some leftover upma for my dinner too. It was good and stayed soft. So you can pack it for lunch box as well. Friends, If you are bored of making rava upma, do try this tomato upma for your breakfast or dinner. It tastes good with coconut chutney as side dish. Try and let me know your feedback . My School moms friends make Karnataka style tomato rava bath. I will ask them and share that recipe later. Now lets see how to make this Tamil nadu style tomato upma recipe with step by step photos.

Do check out my Basic Rava Upma, Rava kichadi, Masala Rava Kichadi, rava upma mix, rava pongal, Karnataka Khara bath recipes too !

Tomato rava upma - Tomato upma recipe

How to make Tomato rava upma recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main Course
Serves: 2-3
Prep time: 10 minutes
Cook time: 10 Minutes

Ingredients (1 cup - 250ml)

• Coarse rava/Sooji/Semolina - 1 cup
• Cooking oil - 3 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tbsp
• Chana dal - 1 tbsp
• Ginger - 1/2 inch piece (Finely chopped)
• Green chilli - 2 nos(Slit)
• Big onion - 1 no (Finely chopped)
• Curry leaves - Few
• Ripe tomato - 2 nos(Finely chopped)
• Sambar powder or Red chilli powder - 1 tsp
• Turmeric powder - 1/8 tsp
• Salt - as needed
• Water - 2.5 cups
• Coconut oil or ghee - 1 tbsp (to add at the end)
• Coriander leaves - 1.5 tbsp(to garnish)
• Grated coconut - 2 tbsp (to garnish, optional)

How to make the recipe

1. Wash and chop tomato, onion into small pieces.
2. Roast rava till nice aroma arises.
3. Heat oil, Temper mustard, dals.Saute the vegetables adding salt.
4. After tomato becomes mushy, add spice powders.
5. Mix well and add water. After water comes to boil, add rava.
6. Mix well, cover cook for 5 minutes.
7. Add coconut oil / ghee.Garnish with coriander leaves and serve with coconut chutney.

Tomato Rava Upma Recipe - Step by step photos

• Wash and chop the tomato, onion, chilli.Set aside.Dry roast rava for 7 minutes in medium flame without burning it.Keep in a plate.
• Heat oil in a kadai.Splutter mustard seeds, urad dal, chana dal and curry leaves. After it turns golden, add finely chopped onion and slit green chilli.

  

• After onion becomes transparent, add finely chopped tomato.Saute till tomato becomes mushy. Add salt to cook tomato quickly.

  

• Add red chilli powder or sambar powder and turmeric powder. Mix well till raw smell goes off.Add water and let it roll boil.

  

• Lower the flame completely.Add the roasted rava in a sprinkled way using one hand while stirring constantly with other hand. It helps to avoid lumps.Once all the rava is added, it absorbs the water and becomes thick. Cover it with a lid and cook for 5 minutes in low flame.Mix once in the middle.

  

• Switch off the flame after rava is cooked soft. Add coconut oil or ghee. Garnish with coriander leaves.Mix well and serve hot with coconut chutney!

  

Notes

• Adjust the quantity of chillies as per your taste.
• For variations, you can add 1/2 tsp garam masala powder for masala flavor.
• Remember to add rava in a sprinkled way to avoid lumps.
• No need to add more water. Adding more water makes it  like kichadi.
• You can use wheat rava instead of semolina and make the same. But add 3 cups of water.
• Color of this upma varies as per the chilli powder you use. Use Kashmiri chilli powder for bright red color.

Tomato rava upma tastes the best with coconut chutney. Do give a try !

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