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Tomato Upma Recipe | Homemade Tomato Rava Upma | Tomato Rava Bath Recipe
+Tomato bath upma is a yummy twist on traditional south Indian rava upma, a simple, delicious, healthy, quick, and easy one-pot south Indian breakfast dish.
Our tomato rava bath recipe is very similar to regular south Indian-style rava upma, but with the addition of tomatoes, which impart a wonderful tangy and sour flavour, brightening up the dish not only in taste and flavour, but also in colour. Tomato upma’s vibrant colour and gently spiced, savoury, tangy taste will entice even those who are bored of regular upma.
Tomato rava upma is made with semolina (sooji, suji, rava), tomatoes, various vegetables, and a variety of spices and aromatics. Chana dal, urad dal, and cashew nuts add a crunchy texture to the otherwise soft tomato upma.
In Karnataka, Andhra, and other states in south India, tomato bath upma is a popular breakfast dish at festivals, weddings, and other auspicious occasions because it’s quick and easy to make, taking less than 30 minutes.
Follow our tried and tested tomato upma home cooking recipe and enjoy this delectable Andhra-style tomato rava upma for breakfast, lunch, or even dinner.
Tips on how to make Tomato Bath Upma:
Two important factors determine the quality of tomato rava bath. The first is the ratio of semolina (sooji, suji, rava) to water and the second is the proper roasting of the semolina.
For best tomato upma results, make sure to roast the semolina (sooji, suji, rava) well on medium-low heat, but without browning it. High heat can burn the rava very quickly. The rava or suji grains should be dry, separate, crisp, and just starting to colour. The roasted semolina (sooji, suji, rava) will emit an enticing earthy aroma.
Stir continuously while adding semolina, and add it little by little, to prevent lumps.
The ration of water to semolina (sooji, suji, rava) is critical to achieve the right texture and consistency—soft and fluffy, not sticky and mushy—of the tomato bath upma.
For fluffy tomato upma with an soft consistency, use 2 to 2.5 cups of hot water per cup of semolina (sooji, suji, rava). If you like your tomato upma with a more porridge-like consistency, add 3 cups of water.
For a smooth and soft texture, use fine semolina, also known as Bombay rava, barik (fine) suji, and upma rava.
For the best flavour, use desi (pure) ghee only. It enhances the earthy flavour of roasted semolina and adds a wonderful richness to the dish. Do not cut down the quantity of ghee; this is essential for the right taste, texture, and aroma in this tomato bath upma recipe.
You can add vegetables of your choice like carrot, green beans, green peas, capsicum, sweet corn, potato, bean, broccoli, cauliflower, and zucchini. But remember that tougher vegetables take more time to cook.
Garnish tomato rava bath with fried or roasted cashew nuts, chopped coriander leaves, tomato slices, and lime slices.
Enjoy steaming hot tomato upma Andhra style for breakfast or as an evening snack. Like regular upma, tomato upma is best with a drizzle of desi (pure) ghee on top.
Tomato rava upma or tomato bath upma is yummy on its own, but it’s also wonderful with chutneys, pickles, and condiments. Rava upma tastes superb with a bit of lime juice and lime pickle.
Tomato rava upma is delicious with coconut chutney, the most popular accompaniment. It also goes very well with any chutney like onion chutney, green chutney, peanut chutney, tomato chutney, and gun powder. For a change from the standard accompaniments, try red coconut chutney or green coconut chutney.
Serve tomato upma alone or with some pickle, chutney, podi, or papad if having it for lunch. Pair tomato bath with sambar, onion–tomato chutney, curd or raita for a more substantial meal.
Wash it all down with hot filter coffee or masala chai for a delicious weekday breakfast.
Learn how to make homemade tomato bath with step by step photos and video with all ingredients and cooking method right here.
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RECIPE
INGREDIENTS
165 grams semolina (sooji), about 1 cup
3 tablespoons ghee, divided use
1⁄2 teaspoon black mustard seeds
1 teaspoon cumin seeds (jeera)
1 1⁄2 teaspoons chana dal (bengal gram), hulled and split
1 1⁄2 teaspoons urad dal (black gram), hulled and split
10 cashew nuts, broken into half
1 pinch asafoetida powder (hing)
1 teaspoon red chilli powder, mild
3 green chillies, deseeded and finely chopped
15 curry leaves
35 grams onions, finely chopped
1 1⁄2 teaspoons ginger, finely chopped
45 grams green peas, about 1/3 cup
50 grams carrots, about 1/3 cup, diced
40 grams green beans, about 1/3 cup, sliced into ¼-inch pieces
100 grams tomato, (about 1 medium tomato), finely chopped
240 ml fresh tomato puree, (about 1 cup) from about 2 medium tomatoes
1 large pinch turmeric powder (haldi)
1 teaspoon salt, or to taste
1 1⁄2 teaspoons lime juice
2 tablespoons coriander leaves, chopped
COOKING METHOD
- Dry roast semolina (sooji) in a heavy kadhai or wok over low heat. Stir continuously till aromatic, about 6 to 8 minutes, without allowing it to colour. Remove from heat and transfer to another bowl, otherwise the heat of the kadhai will continue to roast the semolina (sooji).
- Wipe down kadhai and add 2 tablespoons ghee. Once hot, toss in black mustard seeds, and as they start crackling, add cumin seeds, chana dal (Bengal gram), urad dal (black gram), cashew nuts, asafoetida, and red chilli powder. Stir continuously and sauté for about a minute.
- Add green chillies and curry leaves, stir, then add onion and ginger. Stir for about 1 minute. Slide in peas, carrot, and beans. Stir well, add chopped tomato, then stir again. Cover and cook for 2 to 3 minutes.
- Tip in roasted semolina (sooji) and stir to mix well with the vegetables. Toss in turmeric powder and salt, stir, then add fresh tomato puree and 500 ml hot water (about 2 cups). Stir well for about 1 minute. Add 1 tablespoon ghee, lime juice, and fresh coriander leaves, and cover with a lid, stirring occasionally, till the semolina (sooji) plumps up and most of the liquid is absorbed. Remove cover, stir to mix well, and serve hot and fresh.
Serves: 4
Prep Time: 18 minutes
Cook Time: 26 minutes
HIDE RECIPE - Dry roast semolina (sooji) in a heavy kadhai or wok over low heat. Stir continuously till aromatic, about 6 to 8 minutes, without allowing it to colour. Remove from heat and transfer to another bowl, otherwise the heat of the kadhai will continue to roast the semolina (sooji).
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Tags:tomato bath upma, tomato upma, tomato upma home cooking
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