Tomato Pudina Rava Upma or Tomato Mint Rava Upma is an easy to make breakfast dish. Tomato Mint Rava Upma is very flavorful and also simple to whip.
Upma and poha are my favorite breakfast items as they are simple to make with easily available ingredients in the kitchen. There are quite a few varieties of upma that I make at home. Plus or minus of few ingredients can make the regular upma interesting and take it to great heights with respect to taste. One such recipe is Tomato Pudina Upma. This upma is my favorite as I like any recipe made with tomatoes. Addition of tomatoes and mint or pudina to the regular upma takes it to a new level and makes this dish delectable. Tangy upma with mint flavor is quite refreshing as a breakfast.
The below recipe gives a mildly spiced upma; if you like it spicier, you can increase the quantities of green chillies used (Refer notes).
Rava – 1cup (around 200 gms)
Water – 2 to 2 ¼ cups
Onion – 1 medium sized finely chopped
Green chilly – 1 finely chopped
Tomato – 2 medium sized finely chopped
Mint or Pudina – 20-25 leaves finely chopped
Turmeric powder – ¼ tsp
Salt to taste
Sugar – ¾ tsp (Optional)
Oil – 2 tbsps
Jeera or cumin seeds – 1 ½ tsps
Hing or asafoetida – ¾ tsp
1 tsp ghee to roast the rava
Preparation time – 10 mins
Cooking time – 10-12 mins
Total time – 25 mins
- Heat 1 tsp ghee in a pan and add rava and roast it on a low to medium flame until aroma wafts through and the rava becomes dry and crisp. Stir often while roasting to prevent it from getting burnt. Set aside the rava in a plate.
- Heat oil in the same pan. Once the oil is hot, add jeera and hing. Let the jeera sizzle.
- Add the chopped onions and green chillies. Saute till onions turn translucent.
- Now, add the tomatoes along with mint leaves. Cook till the tomatoes turn mushy.
- Add 2 cups of water along with turmeric powder, salt to taste and sugar, if using. Mix well. Let the water come to a rolling boil.
- Reduce the flame and add the roasted rava little by little to the boiling water while stirring constantly.
- Once you’ve added the rava, mix well and cover and cook with a lid for 4-5 mins or until all the water has absorbed. Keep stirring in between so that no lumps are formed and the upma is fluffy.
Serve this tangy and minty upma as it is or with chutney of your choice. We like to have Tomato Pudina Rava Upma with coconut chutney, yummy combo.
- You can dry roast the rava and store it in an airtight container. Roasted rava does not get spoilt and stays good for longer time.
- While roasting, do not let the rava brown. Keep stirring in between.
- If the rava you use is already roasted, you can skip step 1.
- I have used two tomatoes for this recipe. You can increase or decrease tomatoes to suit your taste buds.
- For variation, you can skip or reduce green chillies and add chilli powder (to taste) instead. Addition of chilli powder tends a beautiful orangish color to the upma.
- You can also add cashews while seasoning.
- While adding rava to the water, it splutters a lot. Hence, be careful while doing so. Also, depending on the quality of rava, quantity of water used may vary.
- For enhanced flavors, you can also drizzle little ghee over the upma and serve.