Spicy Tomato Rava Upma

Name: Spicy Tomato Rava Upma
Cuisine: Indian
Ingredients: 1 tsp Ghee; 1/2 cup Semolina/Rava/Sooji; 1 1/2 cup Water; 2 tbsp Ghee; 12 Cashewnuts; 12 Raisins; as taste Asafoetida (Pinch); 1 tsp Urad Dal; 1 tsp Chana Dal; 1 tsp Mustard Seeds; 2 Dried Red Chillies; 1 Sprig Curry Leaves; 1 Onion (Finely Chopped); 1 Tomato (Finely Chopped); 3 Green Chillies (Chopped); 1 tsp Ginger (Grated); 100 gms Green Peas; 1 Carrot (Finely Chopped); 1 Potato (Finely Chopped); 1/2 tsp Turmeric Powder; 1/2 tsp Sugar; to Taste Salt; 1 tsp Lemon Juice; 2 tbsp Coriander Leaves (For Garnish)

Rosalyn John @rosalyn_kitchen227

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#TheLunchBoxChallenge

Vegetarian School Lunch Recipe for Kids.
Spicy Tomato Rava Upma is a very popular, healthy and yummy savory South Indian Breakfast Dish that is made using semolina, vegetables, herbs and spices. It makes a great meal for breakfast or snack and even for lunch or dinner. It also makes an ideal tiffin meal for kid’s lunch box. The flavor, taste and texture of the steaming hot upma is so amazing. The addition of vegetables is another important factor that makes it more healthier and filling. Vegetables also give crunch and taste to it. Cashewnuts add great texture and nutty taste to the soft upma. For rich flavor and taste, roast the sooji in ghee.

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#TheLunchBoxChallenge

Rosalyn John @rosalyn_kitchen227

#lunchbox
#TheLunchBoxChallenge

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Ingredients

1 tspGhee
1/2 cupSemolina/Rava/Sooji
1 1/2 cupWater
2 tbspGhee
12Cashewnuts
12Raisins
as tasteAsafoetida (Pinch)
1 tspUrad Dal
1 tspChana Dal
1 tspMustard Seeds
2Dried Red Chillies
1 SprigCurry Leaves
1Onion (Finely Chopped)
1Tomato (Finely Chopped)
3Green Chillies (Chopped)
1 tspGinger (Grated)
100 gmsGreen Peas
1Carrot (Finely Chopped)
1Potato (Finely Chopped)
1/2 tspTurmeric Powder
1/2 tspSugar
to TasteSalt
1 tspLemon Juice
2 tbspCoriander Leaves (For Garnish)

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Steps

1

Heat a pan. Add a teaspoon of ghee and semolina and roast it on low flame. Remove from pan and transfer it on to a plate and set it aside.
2

In the same pan, heat a teaspoon of ghee. Add cashewnuts and raisins and fry them slightly. Remove from pan and transfer it on to a plate. Set is aside.
3

In the same pan, heat another teaspoon of ghee. Keeping the flame on medium, add mustard seeds and allow it to crackle. Add broken red chillies and curry leaves. Next add the chopped onions, green chillies, tomatoes and the grated ginger.
4

Sauté till the onions turn translucent. Next add green peas and the finely chopped carrot and potatoes. Sauté for a minute. Then add turmeric powder, sugar and salt. Sauté it again for a minute. Cover and cook for 5 minutes or until peas and potatoes are tender.
5

Meanwhile, heat a teaspoon of ghee in a tadka pan. Add soaked chana and urad dal and asafoetida and cook till done. Pour this in the pan over the vegetables and sauté for a minute.
6

Add water and allow it to boil. For 1/2 cup rava I used 1 and 1/2 cup of water, which turned out perfect.
7

When the water starts boiling, reduce the flame to low, and add the roasted rava little at a time and stir immediately to avoid lumps. Cook for a minute or two. Cover and cook on low flame until all the water is absorbed and upma is thick.
8

Open the lid and add the fried cashewnuts and raisins, lemon juice and the ghee in which the dals were fried.
9

Garnish it with chopped coriander leaves. Mix it well. Turn off the flame and allow it to rest for 5 minutes, before serving it.
10

Delicious Spicy Tomato Rava Upma is ready. Enjoy it immediately for breakfast or as an evening snack with a hot cup of tea or coffee. Serve as tiffin meal in kid’s lunch box.