Spicy Tomato Upma with Roasted Semolina

Ingredients

• 3.5 tbsp cooking oil (Source states 3-4 tbsp)
• 1 tsp mustard seeds
• 0.5 tsp garlic, crushed (Alternative: use 1/2 tsp ginger-garlic paste)
• 0.5 tsp ginger-garlic paste (Alternative to 1/2 tsp crushed garlic; use one option, not both)
• 0.25 cup peanuts
• 3.5 green chilies (Slit; source states 3-4)
• curry leaves (A few leaves, optional)
• 3 tomatoes (Large, diced)
• salt (To taste)
• 0.25 tsp turmeric powder
• 0.5 tsp red chili powder
• 4.5 cup water (Source states 4-5 cups; add more if needed for a flowy texture)
• 1.5 cup roasted semolina (rava) (Use slightly coarse semolina, not fine)

Steps

1. 1

   Warm the cooking oil in a pan over heat.

2. 2

   Add the mustard seeds and let them crackle.

3. 3

   Add either the crushed garlic or the ginger-garlic paste, then add the peanuts, slit green chilies, and optional curry leaves.

4. 4

   Mix everything well and sauté for 1-2 minutes.

5. 5

   Add the diced tomatoes, salt, turmeric powder, and red chili powder. Mix well.

6. 6

   Cover the pan and simmer for 10 minutes, or until the tomatoes are completely soft.

7. 7

   Uncover the pan and add the water. Bring it to a boil.

8. 8

   While stirring constantly, add the roasted semolina. Use semolina that is slightly coarse rather than fine to achieve the intended texture.

9. 9

   Cook over medium-low heat for 2-3 minutes.

10. 10

    If needed, add more water. For a flowy texture, turn off the heat while the upma is still very loose, since it will settle and dry slightly as it stands.

Notes

The title mentions ghee, but no ghee quantity or instruction is provided in the recipe text, so it has not been added as an ingredient. The source gives ranges of 3-4 tbsp oil and 4-5 cups water; midpoint values are represented numerically, with the original ranges retained in the notes.

Nutrition per serving

• breakfast
• vegetarian
• South Indian
• one-pot
• stovetop
• spicy
• quick
• peanut-containing