Raw rice is coarsely ground using a blender. The ground rice is then cooked in chopped tomatoes till rawa is completely cooked. Tomato rice upma can served with mango pickle or with yogurt.
Makes: around 2 servings of Tomato Rice Upma.
Raw Rice 1 cup
Tomatoes 3 Medium
Dalia 3 – 5 Tbsps
Green Chiles 2
Salt to taste
Ghee 1/2 tsp
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and finely chop the tomatoes.
Wash and finely chop cilantro leaves.
Grind dalia / roasted gram into fine powder using a spice blender.
Coarsely grind the rice in a spice blender or use rice rawa if available.
Remove stems, wash and slice the green chiles.
Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped tomatoes.
Fry till tomatoes are little soft (around 2 cups of mixture), pour 1/2 cup of water and salt.
Bring the water to boil, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed and rawa is cooked.
Remove from heat, fluff up and stir in dalia powder.
Garnish with cilantro and serve tomato rice upma with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.
Suggestions: If the rawa is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: Squeeze half a lime at the end of cooking process if you wish.
Other Names: Tomato Rice Upma.