How To Make South Indian Famous Tomato Upma Recipe
- Bombay Rawa – 3 cup
- Tomato – 2 Nos
- Onion – 1
- Green Chilies – 6
- Fresh ginger – a small piece
- Red Chilli Powder – 1/2 teaspoon or as per taste
- Turmeric Powder – a pinch
- Oil – 2 to 3 tablespoons
- Mustard – ½ teaspoon
- Bengal gram dhal – 1 teaspoon
- Urad dhal – 1 teaspoon
- Curry leaves – few
- Cashew Nuts – few (optional)
- Salt – 1 teaspoon or as per taste
South Indian Food Recipes (Menu), Finely Chop onion, ginger and tomatoes finely. Opening green chilies the long way.
In a griddle (kadai), put a tablespoon of oil and sear the rawa till it changes its shading. Evacuate it and keep it.
In a similar griddle, put the rest of the oil and when it is hot, include the mustard. When it flies up, include cashew nuts and dhals and sear till it turns light dark colored. Include cleaved onion, chillies, ginger and curry clears out. Sear till onions are straightforward. At that point include tomato pieces and sear till it squashes well.
Include turmeric powder, red stew powder and salt. Blend well. Include some water and convey to bubble. When it begins bubbling, gradually include the broiled rawa and mix consistently till it ingests all the water and frame like a ball.
Serve with coconut chutney or mango pickle.