Hyderabadi Tangy Tomato Upma Recipe

About this recipe

Hyderabadi Tangy Tomato Upma is a delightful South Indian breakfast dish with a Hyderabadi twist. This hearty and flavorful upma features semolina cooked with a tangy tomato base, aromatic spices, and a touch of green chilies for a medium level of spice. Balanced with the richness of ghee and the crunch of roasted cashews, it is both wholesome and satisfying, perfect for fueling an active morning. Garnished with fresh coriander and served hot, this dish is a family favorite that combines comfort and a burst of flavors.

Ingredients

• 500 g Rava
• 200 ml Ghee
• 500 g Onion
• 500 g Tomato - Hybrid
• 500 g Sugar
• 200 g Wonderland Foods Premium Cashews - Roasted & Salted, Healthy Snack Option,
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Dry roast the semolina in a pan over medium heat for 4-5 minutes until it turns golden and aromatic. Set aside.
2. 2. Heat ghee in a large pan and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and green chilies. Sauté for 1-2 minutes.
3. 3. Add the chopped onion and sauté until translucent. Then, add the tomatoes, turmeric powder, red chili powder, garam masala, and sugar. Cook until the tomatoes are soft and the mixture releases oil.
4. 4. Pour in the vegetable stock or water and bring it to a boil. Add salt and stir well to combine.
5. 5. Slowly add the roasted semolina to the boiling liquid, stirring continuously to avoid lumps. Reduce the heat to low and cook for 5-7 minutes until the upma thickens and the semolina is fully cooked.
6. 6. Add the roasted cashews and mix well. Adjust salt and spice levels if needed.
7. 7. Garnish with fresh coriander and serve hot.