Upma is a snack of South India and made mainly from Rava or vermicelli. Variations are always there and one can make more innovative one can think of. I have been making Upma since a long time and for a change I thought of making with Tomatoes. It will give a different flavour and add a zing for sure.

Serves – 3 persons, Preparation time – 15 mins, Cooking time- 20 mins

Ingredients

1 cup Rava or vermicelli

1 medium size onion chopped fine

1-2 medium size tomatoes chopped fine

1 Tbsp Chana Dal

1 Tbsp Urad Dal

1/2 tsp mustard seeds

1/2 tsp cumin seess

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1-2 sprigs or curry kewves

1-2 Whole red chilli slit

1-2 green chillies slit

Pinch of Asafoetida

3-4 Tbsp ghee

Salt as per taste

1.5-2 cups water

Method

In a non stick pan roast the Rava or Vermicelli until golden in colour but not burnt on a slow flame. Set aside. In the same wok add ghee and add mustard seeds. Once it splutters add cumin seeds. Add chopped onion, Chana Dal, Urad Dal and stir until golden in colour on low flame. Add curry leaves, chopped tomatoes. Asafoetida, red chilli powder, turmeric powder, salt and stir well so that tomatoes soften. Add water and once it boils in low flame add the roasted Rava or vermicelli in batches. Keep stirring fast so that no lumps are there. Once the water is absorbed and the Rava is soft, set aside. Garnish with lime wedges and enjoy by adding a ghee when hot