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Spicy Tomato Semolina / Tomato Rava Upma
Ingredients:
4
tablespoons
ghee
/
butter
1
cup(s)
semolina
(or
quick
cream
of
wheat)
1
teaspoon(s)
each
of
mustard
and
cumin
seeds
1
sprig(s)
curry
leaves
1
teaspoon(s)
ginger
chopped
2
green
chilli(es)
slit
/
chopped
2
onion(s)
sliced
finely
1
large
tomato(es)
chopped
4
tablespoons
coriander
leaves
2
tablespoon(s)
grated
coconut
if
available
2
cup(s)
hot
water
Salt
to
taste
Fried
cashewnuts
to
garnish
Method:
Heat
half
of
the
ghee/butter
in
a
pan.
Fry
semolina,
stirring
continuously
to
a
golden
color
on
medium
/
low
level
for
about
2
minute(s).
Keep
aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are pink and transparent.
Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves and fry briefly.
Mix in the semolina and salt. Add hot water to this and mix well. You might want to add more water to avoid the mixture getting dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish
with
fried
cashewnuts,
grated
coconut
and
finely
chopped
coriander
leaves.
Serve
with
coconut
chutney.
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