Masala Tomato Upma Recipe | Tomato Upma
Masala Tomato Upma is a thick, soft, mildly spices, and tangy porridge made using semolina (rava, sooji, or bombay rava), tomatoes, herbs, and a few more simple ingredients.
Ingredients
- 1 cup Semolina bombay rava
- 3-4 tbsp Oil
- 2 numbers Cloves
- 1 inch Cinnamon stick
- 1-2 Green cardamom optional
- 1 tsp Mustard seeds
- 1 tsp Cumin
- 1 tsp Urad dal
- 1 tsp Chana dal
- 1 tbsp Peanuts
- 2-3 numbers Green chilies as per your spice preference
- 5-7 numbers Curry leaves
- 1 small Onion roughly chopped
- 2 medium Tomatoes roughly chopped
- 1/4 tsp Turmeric powder
- Salt to taste
- 1/2 tsp Red chili powder
- 2.5 cups Water
- 1 tbsp Ghee
- 1/4 tsp Garam masala
- 1 tbsp Coriander leaves
Instructions
Roast the Rava
- Heat pan on low flame. Add 1 cup of bombay rava and fry stirring continuously.
- Fry until the rava grains are fragrant, look dry, each grain is separate and crunchy. This process can take 2-3 minutes. Be careful not to change the color.
- Transfer it to a plate and let it cool. Wipe the pan with a paper or kitchen towel to get rid of any rava sticking to it.
Tempering
- Heat 3 tbsp oil in a pan over medium flame.
- When hot, reduce the flame to low and add the following ingredients - cloves, cinnamon stick, green cardamom, peanuts, cumin, mustard seeds, chana dal, urad dal. Saute until the dal starts to change color.
- Add 2 to 3 roughly chopped green chilies. Next, add curry leaves and saute until the leaves turn crisp.
- Then add 1 chopped onion. Saute for just 1-2 minutes, until the onions turn soft. Do not let the onion change color.
- Add chopped tomatoes and saute until soft.
- Add turmeric powder, salt to taste, and red chili powder. Saute for 5 seconds.
- Add mint leaves and fry for 5 seconds.
- Turn the flame to high and add 2.5 cups of water. Let it come to a rolling boil. Taste the water for seasoning. The water should be slightly salty, the rava will absorb salt only while cooking. If needed add more salt as per your liking.
- Reduce the flame to low and pour the roasted sooji in a slow stream with one hand and keep mixing (preferably in one direction) with the other hand. This incorporates the rava well into the water and prevents the formation of lumps.
- Keep mixing until all the water is absorbed and the porridge thickens. At this moment be careful as it begins to splash.
- Add ghee, sprinkle 1/4 tsp of garam masala, and chopped coriander leaves.
- Cover the pan and simmer on low flame for exactly 3 minutes. Turn off the flame and rest for 5 minutes with the lid on.
- Open and stir the upma.
- Masala Tomato Upma is ready. Serve it warm with your favorite chutney.
Notes
Use good quality and fresh bombay rava that is within its shelf life.
Do not skip dry roasting the rava for the best texture.
The recipe is just a guide, alter the quantity of ingredients as per your taste.
Do not cut down on the quantity of ghee, can add more; this is essential for the right taste, texture, and aroma in this masala tomato bath upma recipe.