Tomato Rava Upma – Rava Upma Recipe With Tomato–How To Make Tomato Upma
Tomato rava upma recipe / Rava upma with tomatowith 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.
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.
