Spicy Tomato Semolina – Indian Tomato Rava Upma (Maharashtrian)

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Spicy Tomato Semolina – Indian Tomato Rava Upma (Maharashtrian)

4 tablespoons ghee (clarified butter) / butter

1 cup(s) semolina (or quick cream of wheat)

1 teaspoon(s) each of mustard and cumin seeds

1 sprig(s) curry leaves

1 teaspoon(s) ginger chopped

2 green chilli(es) slit / chopped

2 onion(s) sliced finely

1 large tomato, chopped

4 tablespoons coriander leaves

2 tablespoon(s) grated coconut if available

2 cup(s) hot water

salt to taste

fried cashew nuts to garnish

 

 

 

Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring

continuously, to a golden color on medium / low level for about 2 minute(s).

Keep aside.

 

Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds

followed by the cumin seeds and fry till the seeds splutter fully. Add the curry

leaves, ginger, green chillies and onions. Stir fry on medium level for about 3

minutes or till the onions are transparent and soft.

 

Add the chopped tomatoes and fry on medium level for about 3 minutes or till

they are soft and cooked. Add half of the coriander leaves (reserving the rest

for garnishing) and fry briefly till they wilt.

Mix in the semolina and salt. Add the hot water to this and mix well. Add more

hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes

or till the mixture is almost dry.

 

Garnish with fried cashewnuts, grated coconut and finely chopped coriander

leaves

 

ChefNotes:

Ghee is very important to impart flavor to this dish. A combination of oil and

ghee/butter can also be used.

Green chillies can be increased if desired.

It is better to heat more water than specified above in case it is required.

 

Serve hot with: Coconut Chutney (Nariyal Chutney)

 

Serves 4

Source: www.syvum.com

Formatted by Chupa Babi in MC: 2005

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