Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Tomato Bath

JFI, an online food blogging event celebrating the natural ingredients is hosted by sweet and talented RP of My Workshop for April. The ingredient she picked for JFI is Tomatoes. What a fine choice it is to celebrate the spring season with beautiful colors and flavors of tomatoes!

The sheer number of tomato based recipes can be overwhelming and sometimes it is reassuring to go back to an old favorite. So I picked a recipe. A Tiffin box favorite from my childhood called tomato bath. Yes, you read it right. The recipe has bath in its name. In this traditional south Indian recipe, toasted semolina is generously bathed and simmered in tomato juice. Not one or two tomatoes, but a lot of tomatoes are used to prepare tomato bath. This is the main difference between regular upma and tomato bath. Because of generous tomato addition, pale wheat colored semolina changes to bright orange color and the tomato dominates the flavor profile. It’s easy to prepare and even easier to enjoy. A must try for tomato fans.


Tomato and Semolina

Recipe:

2 cups semolina or suji
4 ripe tomatoes - finely chopped (about 2 cups)
6 green chillies - finely chopped
1 small red onion - finely chopped
1 inch piece of ginger - grated
¼ cup each - fresh green peas and charoli nuts (or your choice)

Seasoning: (added to bring crunchy bite and fragrance to tomato bath)
1 tablespoon oil or ghee
6 fresh curry leaves and a tablespoon of finely chopped fresh cilantro
½ tsp each - urad dal, chana dal, cumin and mustard seeds

Place an iron skillet on stove top. On medium heat, add and roast semolina/suji to pale gold color, stirring in-between.

Meanwhile, proceed with tomato bath preparation. In a wide pan, add and heat oil/ghee. Toast the ingredients listed in seasoning in the order mentioned. When mustard seeds start to jump around, add green chillies, onion and ginger. Cook for few minutes until the onions soften. Stir in chopped tomatoes and fresh green peas. Cook until tomatoes become mush.

Add about 4 cups of water along with half teaspoon of salt. Cover and bring the water to a boil. At this stage, pour in the roasted semolina/suji at a constant flow/speed, continuously stirrng. Take care not to form semolina lumps. Stir, stir and stir. Sprinkle charoli nuts. Reduce the heat to medium-low and cook until the whole thing comes together to a moist firm mass.

Serve hot with coconut/peanut chutney or with a cup of yogurt.


Tomato Bath with Yogurt and Cucumber Slices ~ Our Weekend Brunch and
My entry to JFI: Tomatoes hosted by RP of My Work Shop

JFI Notes:
I’ve planned to invite hosts for Jihva (June 07- April 08) on April 2nd. If you are interested to host the event, please visit tomorrow to read the guidelines and pickup your time slot. Thanks.

Posted by Indira©Copyrighted in Tomato, Amma & Authentic Andhra, Suji/Semolina, Jihva For Ingredients (Sunday April 1, 2007 at 11:45 am- permalink)
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