Tomato Upma…!! Very easy, tempting, tangy and mouth watering upma recipe with blend of tomato in it. Tomato upma is popular breakfast and tiffin recipe. Its easy to make and quite filling. If you wish to have change in regular upma recipe then you must try tomato upma. Learn how to make tomato upma with this step by step recipe.

Tomato_Upma

Tomato Upma Step by Step Recipe :

Step 1 : Dry roast the semolina for 3 – 4 minutes on medium flame. Continuously stir to avoid burning of semolina.
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Step 2 : Heat oil in a non stick heavy bottom based pan or kadai.
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Step 3 : Fry cashews and peanuts till get pink in color.
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Step 4 : Take out fried cashews and peanuts. Keep it aside.

Step 5 : In the same oil add urad dal. Fry till get light pink in color.
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Step 6 : At the same time add mustard seeds.
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Step 7 : When they starts to get crack, add fine chopped green chilies and curry leaves.
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Step 8 : Saute for a minute and add fine chopped onions. Mix well. Saute till onions get transulent.
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Step 9 : Add tomatoes and mix well. Add salt. Mix well. Cook till tomatoes get softer.
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Step 10 : Add water and bring it to boil.
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Step 11 : When water starts to get boil gradually add semolina and continuously stir to avoid lumps.
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Step 12 : Cook till semolina absorbs the water.

Step 13 : Turn off the flame. Now in tomato upma add fine chopped coriander leaves.

Step 14 : Add lemon juice if required. Mix well.

Step 15 : Garnish the tomato upma with fried cashews and peanuts.
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Step 16 : Serve hot tomato upma with fresh curd or coconut chutney.

Tomato Upma
 
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Tomato Upma...!! Very easy, tempting, tangy and mouth watering upma recipe with blend of tomato in it. Tomato upma is popular breakfast and tiffin recipe.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4 - 5
Ingredients
  • 2 cup semolina / suji
  • 1 ½ cup fine chopped tomatoes ( 4 med size tomatoes )
  • ½ cup fine chopped onion ( 2 med size onion )
  • 4 – 5 fine chopped green chilies or according to taste
  • 8 – 10 curry leaves
  • 2 tbsp urad dal / split black lentil without skin
  • 2 tbsp cashews
  • 2 tbsp peanuts
  • 1 tsp mustard seeds
  • 3 tbsp oil
  • Salt according to taste ( approx 3 tsp )
  • 6 cup water
  • ¼ cup fine chopped cilantro / coriander leaves
  • Lemon juice if required
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Dry roast the semolina for 3 – 4 minutes on medium flame. Continuously stir to avoid burning of semolina.
  2. Heat oil in a non stick heavy bottom based pan or kadai.
  3. Fry cashews and peanuts till get pink in color.
  4. Take out fried cashews and peanuts. Keep it aside.
  5. In the same oil add urad dal. Fry till get light pink in color.
  6. At the same time add mustard seeds.
  7. When they starts to get crack, add fine chopped green chilies and curry leaves.
  8. Saute for a minute and add fine chopped onions. Mix well. Saute till onions get transulent.
  9. Add tomatoes and mix well. Add salt. Mix well. Cook till tomatoes get softer.
  10. Add water and bring it to boil.
  11. When water starts to get boil gradually add semolina and continuously stir to avoid lumps.
  12. Cook till semolina absorbs the water.
  13. Turn off the flame. Now in tomato upma add fine chopped coriander leaves.
  14. Add lemon juice if required. Mix well.
  15. Garnish the tomato upma with fried cashews and peanuts.
  16. Serve hot tomato upma with fresh curd or coconut chutney.