Tomato Upma Recipe
Description:
Tomato Upma is a tangy, flavorful South Indian dish that combines the rich taste of tomatoes with a hint of spice from green chillies. It’s an easy-to-make dish, perfect for busy mornings when you’re craving a wholesome and quick breakfast.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients:
- 1 cup Semolina (Sooji / Rava)
- 2 Tomatoes, finely chopped
- 1 Onion, finely chopped
- 1 Green Chilli, finely chopped
- 1 teaspoon Mustard seeds (Rai / Kadugu)
- 1 Dry Red Chilli, cut in half
- 6 to 7 Curry leaves
- 1/4 teaspoon Asafoetida (Hing)
- Salt, as required
- Hot water, as needed
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 Lemon juice
- 2 sprigs Fresh Coriander (Dhania), finely chopped
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
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Begin by roasting the semolina (sooji) in a cast iron pan on medium heat. Stir frequently and roast until it lightly changes color. Set it aside once done.
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Heat oil or ghee in a heavy-bottomed pan. Add the mustard seeds, asafoetida, dry red chilli, and curry leaves. Allow them to splutter.
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Add the chopped onions and green chillies to the pan. Sauté until the onions soften and become translucent.
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Next, add the tomatoes and cook them until they become mushy and soft.
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Stir in the red chilli powder, turmeric powder, salt, and lemon juice. Cook the mixture for about 3 to 5 minutes, allowing the spices to meld together.
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Add the roasted semolina (sooji) and gradually pour in hot water, stirring continuously to prevent lumps.
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Continue cooking for another 5 to 8 minutes until the upma reaches your desired consistency.
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Once cooked, remove from heat and garnish with freshly chopped coriander leaves.
Serving Suggestion:
Serve your Tomato Upma hot, alongside South Indian Coconut Chutney and a cup of Masala Chai for a fulfilling breakfast experience. Enjoy!
