Tomato Upma, South Indian Tomato Upma
by Tarla Dalal
Added to 53 cookbooks
This recipe has been viewed 26221 times
This is a quick and easy breakfast , with an appetizing aroma and the tangy flavour of tomatoes.
The Tomato Upma is made with everyday ingredients and is absolutely no-fuss. Yet, it tastes so awesome because of the traditional tempering and the characteristic flavour of tomatoes.
You can also try other Upma recipes like Oats Upma and Ragi Upma .
- Combine the tomatoes in a mixer and blend to a smooth pulp. Keep aside.
- Heat the oil in a deep non-stick pan, add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on medium flame for 2 minutes.
- Add the semolina and sauté on a medium flame for 4 minutes.
- Add the tomato pulp, chilli powder, sugar, salt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add 3 cups of hot water, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Tomato Upma Video by Tarla Dalal
Tomato Upma, South Indian Tomato Upma recipe with step by step photos
Upma, uppumavu or uppittu is a popular South-Indian breakfast delicacy. It is generally made using semolina but nowadays, people make use of ingredients like quinoa, broken wheat and even oats to make healthy variants. You can fortify the basic upma recipe with a myriad of vegetables and enjoy it for breakfast or a quick evening snack. Here are some popular upma recipes :
To prepare tomato upma, clean and wash the tomatoes. Place them on a chopping board and roughly chop them. Transfer the tomatoes in a mixer.
Blend to a smooth pulp. Keep aside. Always make use of red plump tomatoes to get a pleasant tangy flavour.
To make tomato rava bath, heat the oil in a deep non-stick pan. Oil can be swapped with ghee.
Once the oil is hot, add mustard seeds.
Add urad dal. For an added crunch, you can toss in some cashew nuts, peanuts or chana dal.
Add curry leaves and sauté on a medium flame for 30 seconds.
Add onions. Add any veggies of your choice like capsicum, peas, corn, carrots to enhance the flavour of tomato rava upma.
Sauté on medium flame for 2 minutes or until they are translucent.
Add semolina. Many people even roast rava until aromatic and golden before using while making upma. Roasting the semolina prevents the formation of lumps.
Sauté on a medium flame for 4 minutes.
Add the prepared tomato pulp. Alternatively, you can even chop the tomatoes and add to the pan. You can reduce or increase the quantity of tomato as per your taste.
Add chilli powder. Add more or less to suit your palate.
Add sugar. Sugar helps in balancing the tangy flavour from tomatoes.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add 3 cups of hot water. It is important to stir continuously to prevent the formation of lumps.
Mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Our tomato rava upma is ready!
Serve tomato upma immediately. The semolina absorbs water and thickens as it cools forming a lumpy mass so, upma tastes best when savoured immediately. You can drizzle some ghee on top and eat the tomato upma with coconut chutney or podi chutney.
Nutrient values (Abbrv) per serving
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