Cashew and Tomato Upma

by thecurrytheory

Namaskar Mandali! (Marathi Greeting)

Hello lovelies, Hope you’re having a great start to this spring season.

Here I am again, sharing with you all another childhood memory that is re-lived in the shape of this Upma. I thank God for my amazing mom who made our childhood so full with her great food. This Uppma recipe is similar to the one my mother used to make, although when I was growing up we couldn’t afford cashews or any dry fruits unless it was a special occasion like Christmas or Easter. She would use peanuts instead and it tasted great. I have made little changes to her recipe by adding tomatoes to this upma as it elevates the tangy and savory levels up a notch.

To be honest, I loathe cereal or practically any cold breakfast in the morning. I look for quick and healthy options like eggs, bananas with French toast, buckwheat pancakes with strawberry, or a toasted slice of sourdough with seasoned avocado mashed. I love most of the Indian breakfast choices, Dosa is my favorite, but Upma is one of the healthiest alternatives to eating cold cereal or out-of-a-box oatmeal fix. Weekends are special to me since that is the time I get to cherish with my family and enjoy church Sundays. I love making a special breakfast as a way to show my family the love and care I have for them, and that goes a long way. So without further a due, let’s get on with this organic and easy recipe.

Cashew and Tomato Upma

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup of Coarse Soji Rava (Cream of wheat)
  • 1 serrano green chili chopped or two small Indian-style green chilies.
  • 1 small sweet onion chopped
  • 1/2 of tomato chopped
  • 1 teaspoon each of cumin and mustard seeds
  • 1/3 cup of roasted cashews (leave half for garnish)
  • 3 tablespoons of pure ghee or vegetable oil
  • 2-3 tablespoons of curry leaves and cilantro chopped for garnish
  • 2 tablespoons of spicy boondi (Available at Indian grocers)
  • 1 and 1/2 cup of warm water
  • 1 teaspoon of sugar (optional)


  1. In a pan, add 2 tablespoons of ghee, let the ghee heat up and melt completely.
  2. Add in curry leaves, cumin, and mustard seeds, they will spatter up in the pot.
  3. Add in chopped green chilies and onions. Fry them well for about 2-3 minutes on medium flame.
  4. Add in tomatoes chopped and sprinkle a little salt for fast cooking. Cook them for about 2 mins.
  5. Add in a cup of Rava(coarse Soji) to the pot with salt to taste (Reminder: A little salt is added while frying the tomatoes and onions)
  6. TIP:{ For a savory taste, add a teaspoon of sugar to the Rava mixture.} roast Soji for about 3-4 minutes or low flame. It should be a golden brown color and not burned.
  7. Add in cashews and a tablespoons ghee, mix well.
  8. Carefully add a cup and a half of warm water to the pan, it will spatter up and fumes will be high, immediately cover the upma with a lid and cook for 4-5 minutes on medium-low flame until all the water is absorbed.
  9. Open the lid, and carefully with a spatula mix all the ends in the pan
  10. If the Soji seems undercooked sprinkle in a tablespoon of water on top. Cover to cook for another 2-4 mins, Soji should be soft yet coarse inconsistency.
  11. Serve it up in a bowl turning the bowl upside down on a plate to get that great presentation look.
  12. Garnish with chopped cilantro, cashews, spicy boondi, and Enjoy!!

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