Tomato Upma Recipe: The recipe for tomato upma made with rava is very easy and it can be prepared in minutes. This is the reason why this recipe is the choice of many people for breakfast in the morning. Tomato Upma is very easy to make and even if you are learning to cook, you can prepare Tomato Upma very easily. Tomato upma can also be kept in children's tiffin. Let's know the method of making tomato upma.
Ingredients for Tomato Upma
Rawa - 1 cup
Tomato - 2
Onion chopped – 1/2
Peas - 2 tbsp
Beans chopped - 2
Peanuts - 3 tbsp
Rai - 1 tsp
Ginger chopped – 1-inch piece
Green chili - 2
Green coriander leaves - 2 tbsp
Curry leaves – 8-10
Urad Dal - 1/2 tsp
Turmeric - 1/4 tsp
Sugar – 1/4 tsp
Desi ghee - 1 tbsp
Oil – 2 tbsp
salt - as per taste
Tomato Upma Recipe
To make tomato upma, first cut tomatoes, onions, green chilies, and coriander leaves into fine pieces. Now put rava in a pan and fry it on low flame for 4-5 minutes. When the rava turns light pink and starts giving fragrance, turn off the gas and take out the rava in a bowl and keep it aside. Now put oil in a pan and heat it on medium flame. When the oil becomes hot, add mustard seeds, urad dal, and curry leaves and fry them. Put peanuts in it and cook till it becomes crunchy.
When the peanuts are well sauteed, add finely chopped onions to them and cook till they turn light pink, then add chopped ginger and green chilies and fry them. After frying for 1 minute, add finely chopped tomato and cook till it becomes soft. Then add peas and beans. Cook the vegetables completely. After this add turmeric, sugar, and salt as per taste and mix it.
After cooking for 1 minute, add 3 cups of water and 1 tablespoon of ghee to it and let it boil. Now slowly pour the roasted rava into the pan and keep the flame on low. Keep stirring the rava so that there are no lumps in it. Cook it until the rava absorbs all the water. Now boil the tomato upma till it is well cooked. After this turn off the gas. Take out the upma in a bowl and garnish it with green coriander leaves and serve.
