- “Tomato upma” – a South Indian breakfast dish made with semolina (rava/sooji) and tomatoes, I can give you that recipe.
- Or if it’s a typo for something else (e.g., “tomato soup”), please let me know.
Assuming you meant Tomato Upma, here’s a simple and tasty recipe:
🍅 Tomato Upma Recipe
Ingredients:
- Rava (Sooji/Semolina) – 1 cup
- Oil or ghee – 2 tbsp
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Green chilies – 1-2, finely chopped
- Ginger – 1 tsp, grated
- Curry leaves – 6-8
- Onion – 1 medium, finely chopped
- Tomato – 2 medium, finely chopped
- Water – 2½ cups
- Salt – to taste
- Fresh coriander – for garnish (optional)
- Lemon juice – 1 tsp (optional)
Instructions:
- Dry roast the rava in a pan over medium heat until aromatic and slightly golden. Set aside.
- Heat oil/ghee in a deep pan. Add mustard seeds and let them splutter.
- Add urad dal and chana dal. Sauté until golden brown.
- Add green chilies, grated ginger, and curry leaves. Fry for 10–15 seconds.
- Add chopped onions, sauté until translucent.
- Add chopped tomatoes. Cook until they soften and oil starts to separate. (Add a pinch of turmeric or red chili powder if you like extra spice.)
- Pour in water and add salt. Bring to a boil.
- Slowly add the roasted rava, stirring constantly to avoid lumps.
- Cover and cook on low for 3–4 minutes until the upma is soft and fully cooked.
- Turn off the heat. Add lemon juice and mix well.
- Garnish with chopped coriander and serve hot.
Today we are going to make a variation of upma tomato upma first of all fry the upma in ghee okay look so fry the upma in ghee fry the semolina we also call it Mumbai rava so I am roasting about 1 cup of semolina just fry it enough fry it enough so that all its water dries up and it gets lightly coated with ghee okay look don’t let it get coloured okay otherwise you will start making upma and will become semolina halwa and say Ranveer you didn’t tell us Ranveer told you not to let it get coloured and when you cook it all its water dries up and like we make halwa how do we roast semolina while making halwa the aroma of roasted should not come this is one of the biggest mistake flame let’s make tomato upma now we will take one cup of semolina and take equal amount of tomato puree, if there is 1 cup of semolina then there will be one cup of tomato puree and three cups of water and chop onions but not very finely you have chopped ginger, chopped chillies, The spicy one, well, let me also tell you about the chillies, now that we are using spicy, how will you know by looking at the chilli whether it is spicy or non spicy, look there are 2 chillies in front of you, well now which one is spicy and which one is not, so the darker one is spicy and the lighter one is not, so one way is the colour, the other is when you hold the chilli and press it like this, so if it has a lot of seeds, it means that its skin is very thin and the chilli with thick skin will be less spicy, so if a chilli has a lot of wrinkles, wrinkles, if the skin is wrinkled, the spiciness will be less and the chilli which is straight like this, whose skin is very smooth, will be more spicy because the spiciness is because of the seeds there is a spiciness line inside and the spiciness is because of that and it is not because of the skin, the thicker the skin and the more wrinkled and the lighter the colour the lighter the spiciness 1/4 teaspoon cumin seeds chana dal 1/2 teaspoon and Urad dal approximately 1 tablespoon. The nutritional value of urad dal is very good in the upma that’s why I add some more urad dal the nutritional value is when the dal turns brown then it gives a very sesame like aroma keep curry leaves on the side see it has become nutritious roughly chopped green chillies ginger and onion like I said this upma can be eaten as breakfast and in this if you want you can also add dry red chillies in the tempering, it will taste very good dry red chillies add that also with cumin seeds and mustard seeds, 1 to 2 we don’t need to cook the onion much, just make it juicy salt make the onion transparent after salt a little turmeric a little red chilli I have also added cumin seeds so that it becomes like breakfast now we have separately, take some peanuts and cashews and bake them and keep them ready more peanuts and less cashews, no not because my budget is low but peanuts give a good taste in cubes there peanuts are ready it’s time to add cashews if you want you can add peanuts and cashews directly in the oil with the dal till the dal turns brown By then these will also get cooked I enjoy adding them on top so half I will add now and half later on top so it also becomes a good garnish no it looks good on camera it is very important to roast tomatoes like don’t make it like a tempering but dry the water well little sugar to balance the sourness of tomatoes and because there is 1 part semolina so now 3 parts water one two three tomatoes gone okay maximum 2 tomatoes if you want to add less you can add and now complete its spices and let it set wow Ranveer Brar salt little lemon juice don’t chop tomatoes very finely because we need its juice and sourness so chop it coarsely otherwise you will chop it finely and tomato will become halwa and you will not enjoy it but in Mumbai it is just called rava add it slowly otherwise it may form lumps okay or else you will try to make tomato upma and make lumpy upma and you will say Ranveer you didn’t tell us, I told you for the camera add half cashews and peanuts now and half later we Justify the 1:4 ratio just a splash of water only 1 splash and then cover it and I’ll come back Justify the 1:4 ratio means 1 part semolina and 4 parts liquid now that liquid can be 1 part tomato puree and three parts water or even equal amounts of puree and water or it can be some other broth but the liquid has to be 4 parts well wow,now I have kept it a little thicken that the regular upma because you are eating it as a snack So it does not have to be very soft now chopped coriander and mint very important and if you want So when you added oil in the start In that you can add some whole spices also like cinnamon, cloves, black peppercorns Roughly cut coriander and mint 70% coriander and 30% mint Fresh green chili can also be added If you like, should we add it Lets add one non spicy one Now do you want any thing else Any doubts or questions No No Its beauty is The mint I know coriander is my bestfriend So I should say coriander But the truth Is also my bestfriend, an its beauty is mint The freshness of the mint, wow So the story of upma started with the nice creamy Comfort breakfast upma right And now We have come at the snaky tangy tomato upma Now where this trip will end for that Keep watching, todays services end here So good bye and please do subscribe thank you.