Tomato Upma Recipe
Tomato Upma Recipe is an upma recipe made with semolina and flavoured with tangy tomatoes. Serve it along with chutney and chai for breakfast.
Tomato Upma Recipe is a delicious upma made using tangy tomatoes, with some heat from the green chillies. It is easy to make and is a very perfect breakfast option for the busy days.
Serve steaming hot tomato upma on a cold winter mornings for breakfast or for a light dinner on monsoon evenings.
Serve Tomato Upma along with South Indian Coconut Chutney and Masala Chai for a weekday breakfast.
If you like this recipe, you can also try other Upma recipes such as :
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Sooji (Semolina/ Rava)
- 2 Tomatoes , finely chopped
- 1 Onion , finely chopped
- 1 Green Chilli , finely chopped
- 1 teaspoon Mustard seeds
- 1 Dry red chilli , cut into half
- 6 to 7 Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- Salt , as required
- Hot water , as required
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 Lemon juice
- 2 sprig Coriander (Dhania) Leaves , finely chopped
How to make Tomato Upma Recipe
To begin making the Tomato Upma recipe, firstly, roast the sooji in a cast iron pan on medium flame and roast it till it slightly changes its colour. Keep it aside.
Heat oil/ghee in a heavy bottomed pan. Add the mustard seeds, hing, red dry chilli and curry leaves. Allow it to splutter.
Next, add the onions and green chillies and cook till the onion becomes soft and translucent.
Next, add the tomatoes and let it cook till the tomatoes becomes mushy and soft.
Add the spice powders including red chilli powder, turmeric powder, salt and lemon juice and cook it for about 3 to 5 minutes.
Next, add the sooji and the required water. Stir continuously to avoid lumps.
Cook for about 5 to 8 minutes. Once it is cooked properly, switch the flame and garnish with coriander leaves.
Serve Tomato Upma along with South Indian Coconut Chutney and Masala Chai for a weekday breakfast.
Pooja Thakur
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.
