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Tomato rava upma - Tomato upma recipe
How to make Tomato rava upma recipe
Main Course
2-3
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
- Wash and chop tomato, onion into small pieces.
- Roast rava till nice aroma arises.
- Heat oil, Temper mustard, dals.Saute the vegetables adding salt.
- After tomato becomes mushy, add spice powders.
- Mix well and add water. After water comes to boil, add rava.
- Mix well, cover cook for 5 minutes.
- 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.