Tomato and olive upma is one of those fusion food which tastes so delicious! The tangy tomatoes and the delicious olives in the rawa upma make it a breakfast star!
What a way to do fusion I say!I love olives and I love upma, so when I saw this recipe of tomato and olive upma, at Sanjeev Kapoor’s website, I knew I had to try it 🙂 and it was yummy and very healthy. Everyone at home enjoyed it quite a lot!
What I love about upma is its versatility! Honestly, you can add anything in it, and you will still have an awesome dish! You can eat it for breakfast, lunch or dinner, and it tastes so delicious! I have tried all sorts of combination with upma and it tastes brilliant everytime! Like Avarakkai upma!
A lot of people I know do not like upma, but truth be told, if you make upma right, it is one dish very few can resist! Upma with a dollop of ghee is what I would call my perfect breakfast 🙂 Upma is supposed to be light on the stomach too. That is why it is often given to little children too. Of course, the fact that it is soft just makes it easy to chew too. Upma is staple breakfast in many parts of India. Whether it is Tamil Nadu or Maharashtra, you will find many households, who swear by upma. And really, it is so easy to make. If you are running late and want a quick and healthy dinner, upma is the thing to make. Hot upma and some pickles and you are pretty much in food heaven 🙂
I know a friend who eats upma with a sprinkling of sugar on top, and another friend who eats it with some sauce 🙂 Honestly, you can eat upma as is also and you will end up loving it.
Oh well, I think I have written enough about the upma. Now to the recipe!
Tomato and Olive Upma
- 1 cup semolina (rawa/suji)
- 2 tomatoes medium chopped
- 12 Black Olives Sliced (I used green ones)
- 1/2 cup yogurt
- 1 tbsp olive oil The recipe asked for three, I made it one
- 1/2 tsp black gram Split skinless (dhuli urad dal)
- 1/2 tsp mustard seeds
- 5 - 6 curry leaves
- 1 onion large, chopped
- 1 carrot large (my own addition). grated
- 2 green chillies slit
- 3 tablespoons coriander leaves fresh chopped
- Whisk yogurt with salt and two and half cups of water to make very thin buttermilk. Set aside.
- Heat olive oil in a kadai (wok), add split black gram and mustard seeds and fry for a minute.
- When the mustard seeds begin to splutter, add curry leaves, onion, tomatoes, carrots and green chillies and saute for a minute.
- Add rawa and continue to saute on medium heat for four to five minutes till it is lightly coloured and fragrant.
- Add buttermilk, bring to a boil, reduce heat and continue to cook uncovered, stirring continuously, till all the liquid is absorbed.
- Adjust seasoning, cover and cook further for two minutes on very low heat. Add olives and coriander leaves. Stir and cook for a minute. Serve hot.