Tomato Upma

1 cup
For 4 people
Difficulty
Taste
Spicy
Health Benefits
Provides a good source of carbohydrates and fiber.
Contains essential vitamins and minerals from tomatoes and peas.
Low in saturated fats and cholesterol-free.
Helps in maintaining energy levels throughout the day.
Quick and easy to prepare, suitable for busy mornings.
250 kcal
in 249g
Protein:
6g
Fats:
8g
Carbs:
38g
Cholesterol:
0mg
Sodium, Na:
600mg
Potassium, K:
300mg
Tomato Upma is a flavorful South Indian breakfast dish that combines the goodness of semolina (rava) with the tanginess of tomatoes. It's quick to make, filling, and packed with nutrients, making it an ideal choice for a wholesome breakfast or even a light dinner.
Allergy Advice
This recipe contains Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
1 cup Semolina
2 tbsp Ghee or vegetable oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 pinch Asafoetida
1 piece Onion
2 pieces Tomatoes
3 pieces Green chilies
1 inch Ginger
quarter cup Green peas
2 cups Water
Salt as per taste
Coriander as per needed
Tips
Roast the semolina until lightly golden for a nuttier flavor.
Adjust the amount of water based on desired consistency.
Serve hot with coconut chutney or plain yogurt for a balanced meal.
Directions
Roast Semolina: Heat a dry pan and roast the semolina over medium heat until it turns lightly golden. Set aside.
Tempering: In the same pan, heat ghee/oil. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
Saute Vegetables: Add chopped onions, green chilies, and grated ginger. Saute until onions turn translucent.
Add Tomatoes and Peas: Add chopped tomatoes and green peas. Cook until tomatoes soften.
Cook Semolina: Pour water into the pan and bring it to a boil. Slowly add the roasted semolina while stirring continuously to avoid lumps.
Season and Simmer: Add salt to taste. Cover and simmer on low heat for 5-7 minutes, or until the semolina absorbs the water and cooks completely.
Garnish and Serve: Once done, garnish with chopped cilantro. Serve hot with a side of coconut chutney or yogurt.
Notes
Individuals with gluten sensitivity should avoid semolina-based dishes unless using gluten-free semolina.
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