Tomato Rava Upma Recipe | Thakkali Upma Recipe

Tomato Rava Upma Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Thakkali Upma Recipe is a combination of our regular Rava Upma and the Karnataka style Kharabhath, so simple to pull over in the busy mornings. Even folks who run at the sight of the upma, will love to taste it because of its vibrant color. It is tangy, slightly spicy with a dash of chili powder, it tastes good on its own. Yet for a change, you can replace chili powder with Bisebele Bath Powder, Sambar Powder, Rasam Powder or Garam Masala Powder also, but add about 1/2 tsp only, else it subsides the taste of the tomatoes. It can be easily paired up with Tiffin Sambar, Coconut Chutney, or Mint Coriander Chutney.

✔ Check my other Upma Recipes like

• Bread Upma
• Rice / Arisi Upma
• Vermicelli / Semiya Upma
• Idli Upma
• Sooji / Rava Upma

Easy Tomato Upma

Tomato Rava Upma Recipe | Thakkali Upma Recipe

Priya Santhamohan

Tomato Rava Upma Recipe | Thakkali Upma Recipe is a combination of our regular Rava Upma and the Karnataka style Kharabhath, so simple to pull over in the busy mornings.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine Indian

Servings 3 People

Calories 213 kcal

Equipment

• Stovetop
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Rava / Sooji
• 1 Onion
• 1 Small Piece Ginger
• 2 to 3 Green Chilli
• 2 Medium Sized Tomato
• 3 to 4 Cup Water
• 1 tsp Chilli Powder
• Salt As Required
• ¾ tsp Sugar
• 2 tsp Grated Coconut (Optional)
• 1 tbsp Coriander Leaves (For Garnishing)

To Temper / Season

• 2 tbsp Oil / Ghee
• 1 tsp Mustard Seeds
• ½ tsp Urad Dal
• 1 tsp Channa Dal
• 1 Small Stick Cinnamon
• 1 Sprig Curry Leaves

Instructions

 

To Temper

• Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1 tsp of chana dal, 1 small cinnamon stick, and 1 sprig of curry leaves. Also, measure 1 cup of rava/sooji, 1 tsp of chili powder, and the required salt.
• Chop 1 onion lengthwise and 2 medium-sized tomatoes finely. Then, crush 1 small piece of ginger and slit 2 to 3 green chilies. Heat 1 tsp of ghee or oil in a heavy-bottomed pan.

  Note: Use well ripe, deep red colored tomatoes for a tasty and colorful upma.
• Add the sooji, then roast in medium flame, till a nice aroma wafts, and until golden color. Ensure not to burn it, then keep it aside.

  In the same pan, pour 2 tbsp of ghee, then add mustard seeds and once it splutters, add the urad dal, chana dal, and fry till golden color. Now, add the cinnamon stick, curry leaves and give a quick stir.
• Add the onion, green chilli, ginger and saute till translucent.
• Now, add the tomatoes and saute till mushy (water from the tomatoes should ooze out well). Pour 3.5 cups of water (4 cups for a mushy upma). Keep 1/2 cup of hot water by side (if the water is absorbed quickly, you can add a little more).
• Once the water starts to roll boil, add the chili powder, salt, and 3/4 tsp of sugar.

  Note: The Addition of sugar is optional, but it helps to balance the tanginess from the tomatoes.
• Now, simmer the flame completely. Add sooji very slowly and in a sprinkled way to avoid the formation of lumps. Sooji starts to absorb the water very quickly. Keep stirring, else lumps will be formed. After 2 minutes, Cover the pan with a lid, as the sooji splutters too much.
• Cook in very low flame for 5 minutes until it turns soft and mushy. Then add coriander leaves and grated coconut. Switch off the flame and mix well.

  Serve this Thakkali Upma Recipe with Coconut Peanut Chutney.

Notes

Tips for Thakkali Upma Recipe

1. Sooji can be dry roasted, but roasting in ghee adds an excellent aroma to this upma.
2. Also don’t burn the sooji while roasting, as it gives bitterness and changes the whole taste.
3. Use well ripe, deep red color tomatoes for a tasty and bright-colored Thakkali Upma Recipe.
4. I suggest using country (desi) tomatoes to get more juice and a nice tangy taste. But, if you don't have country tomatoes in hand, can go with a hybrid variety.
5. Adjust green chilies and chili powder as per spice level required for this Tomato Rava Upma Recipe.
6.  Always use the mentioned quantity of water, as the sooji absorbs the water very quickly. Also keep 1/2 cup of hot water by side, in case needed, you can add it.
7. I used chili powder only and it tastes good on its own. But it can be replaced with vangi bath powder, bisebele bath powder, rasam powder, or even garam masala powder.
8. The addition of sugar is optional, but it helps to balance the tanginess of the tomatoes and enhance the taste of the upma.
9. Ensure the water is roll boiling before adding the sooji, else it doesn’t get cooked afterward.
10. Also, add the sooji very slowly and in a sprinkled way to avoid the formation of lumps.
11.  Always cook in low flame to get the required soft texture. Also, cover and cook it as it will splutter too much.

Keyword Thakkali Upma Recipe, Tomato Rava Upma, Tomato Upma Recipe

Thakkali Upma Recipe

Method for Tomato Rava Upma Recipe

1. To Temper: Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1 tsp of chana dal, 1 small cinnamon stick, and 1 sprig of curry leaves. Also, measure 1 cup of rava/sooji, 1 tsp of chili powder, and the required salt.

2. Chop 1 onion lengthwise and 2 medium-sized tomatoes finely. Then, crush 1 small piece of ginger and slit 2 to 3 green chilies. Heat 1 tsp of ghee or oil in a heavy-bottomed pan.

Note: Use well ripe, deep red colored tomatoes for a tasty and colorful upma.

3. Add the sooji, then roast in medium flame, till a nice aroma wafts, and until golden color. Ensure not to burn it, then keep it aside. 

In the same pan, pour 2 tbsp of ghee, then add mustard seeds and once it splutters, add the urad dal, chana dal, and fry till golden color. Now, add the cinnamon stick, curry leaves and give a quick stir.

4. Add the onion, green chilli, ginger and saute till translucent.

5. Now, add the tomatoes and saute till mushy (water from the tomatoes should ooze out well). Pour 3.5 cups of water (4 cups for a mushy upma). Keep 1/2 cup of hot water by side (if the water is absorbed quickly, you can add a little more).

6. Once the water starts to roll boil, add the chili powder, salt, and 3/4 tsp of sugar.

Note: The addition of sugar is optional, but it helps to balance the tanginess of the tomatoes.

7. Now, simmer the flame completely. Add sooji very slowly and in a sprinkled way to avoid the formation of lumps. Sooji starts to absorb the water very quickly. Keep stirring, else lumps will be formed. After 2 minutes, Cover the pan with a lid, as the sooji splutters too much.

8. Cook in very low flame for 5 minutes until it turns soft and mushy. Then add coriander leaves and grated coconut. Switch off the flame and mix well.

Serve this Thakkali Upma Recipe with Coconut Peanut Chutney.

Tomato Rava Upma Recipe