Upma recipe with a spicy tomato chutney

Experience a delightful twist on a traditional South Indian favorite with Farhana's Upma with Spicy Tomato Chutney recipe. This dish combines the comforting texture of semolina with the vibrant flavours of a tangy tomato chutney, creating a harmonious balance that's both satisfying and invigorating.

Ingredients:

For the upma, serves 4 people

• 250g semolina (for a GF alternative, try polenta or quinoa)

• 2 tbsp ghee, oil or butter (I use 1 tbsp of olive oil + 1 tbsp butter)

• 1.5 tsp mustard seeds

• 1.5 tsp coriander seeds

• 1.5 tsp cumin seeds

• 1 tsp hot madras curry powder

• 8-10 curry leaves

• 1-2 green chillies, finely chopped (optional, dried red chilli)

• 1 medium onion, finely chopped

• 1 inch ginger, peeled & grated

• 500ml water

• 3/4 tsp salt, plus more to taste

• Fresh coriander leaves, chopped (for garnish)

• 30g cashew nuts

• Lemon wedges (for serving)

For the tomato chutney:

• 1/2 medium onion

• 400g chopped tomatoes

• 1 tbsp oil

• 4-6 cloves garlic, crushed or grated

• 1/2 tsp dried red chilli (optional)

• 1/2 tsp turmeric

• 1 tsp hot madras curry powder

• 1/2 tsp salt

Instructions - tomato chutney:

1. Heat oil over a medium heat, add onion, garlic and salt. Sauté until translucent, approximately 4-6 minutes.

2. Add turmeric, curry powder and chilli, cook for a further 4 minutes.

3. Pour in the tomatoes, stir well and reduce the heat. Cook for about 8-10 minutes.

4. Turn off the heat, taste & add salt if needed. Allow to cool slightly then blend until smooth.

Instructions - upma:

1. In a large pan, dry roast the semolina over medium heat until it turns light golden and fragrant. Stir continuously to avoid burning. Once roasted, set it aside in a bowl. Add cashews to the pan, roast until they are toasted and brown. This should take approximately 5 minutes. Remove into a separate bowl.

2. In the same pan, heat ghee, oil or butter over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, coriander seeds, curry powder and curry leaves. Stir and allow aromas to develop, for a few minutes.

3. Now add the chilli and grated ginger. Sauté for about 30 seconds until aromatic. Then add the chopped onions and cook these until they turn soft and translucent. Next add the roasted cashews.

4. Pour in the water and add salt. Bring the water to a boil. Once boiling, reduce the heat to low and slowly add the roasted semolina while stirring continuously to prevent lumps.

5. Continue stirring until the semolina absorbs all the water and the mixture thickens. Add more water and salt if needed. Cover the pan and let it cook on low heat for 3-4 minutes.

6. Once the upma is cooked and fluffy, turn off the heat. Garnish with fresh coriander leaves.

7. Serve the upma hot, with the tomato chutney. I also like to add a side of green beans, steamed or sautéed in garlic. For added protein, finish with soft boiled eggs and greek yoghurt.

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Farhana

Farhana's passion for cooking healthy, sustainable food comes from a deep belief that what we eat profoundly impacts our lives. She has witnessed firsthand how a balanced, nutritious diet can transform physical health while also promoting mental and emotional well-being. This is especially important during childhood and adolescence, when lifelong habits and preferences are formed. By eating well from an early age, we lay the foundation for lifelong health—fueling growth, strengthening the immune system, and supporting cognitive development and function.

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