BREAKFAST

Tomato Upma | Tomato Rava Upma | Easy breakfast

January 10, 2024

291

Tomato Upma – a delicious variation of traditional Upma made by adding tomatoes.

Upma is a traditional South Indian breakfast dish, but is enjoyed throughout India. It is prepared differently in different parts of India. It is prepared with unique ingredients, spices and accompaniments across India giving it a diverse range of flavours. Known for its nutritional value and simplicity, it is a staple breakfast dish in many Indian homes. Upma is made with semolina (rava/sooji) and spices.

There are many variations of upma. One such variation is Tomato Upma. Tomato Upma is a refreshing twist to the regular upma .

Jump to

About Tomato Upma

Tomato Upma is a variation of traditional upma that combines the tangy flavours of tomatoes with semolina. The preparation of tomato upma is similar to the regular upma, the only variation being addition of chopped /pureed tomatoes during the cooking process. Apart from tomatoes, you can also add veggies of your choice to this upma. I have added fresh green peas to the upma. It makes for a healthy breakfast dish and can be served as a standalone dish or with coconut chutney.

Recipe Video

List of ingredients to make Tomato Upma

Semolina: Semolina or rava is the main ingredient of upma.

Veggies : Onion, tomatoes, fresh green peas

Spices & Herbs : mustard seeds, sambar powder, turmeric powder, curry leaves, ginger, green chillies, coriander leaves

Lentils & nuts : udad dal, chana dal, cashew nuts

Other ingredients : ghee, oil, salt and hot water.

Step-wise recipe with pictures

Heat a pan and add 2 cups of rava/ semolina. Dry roast the rava till it turns aromatic. Keep aside.

Heat 3 tbsp ghee and 3 tsp oil in a pan. Add 1 tsp mustard seeds, 1 tbsp udad dal, 1 tbsp chana dal and few curry leaves. Saute for few seconds.

Add 10 to 12 cashew nuts, 1 tsp chopped ginger, 3 to 4 chopped green chillies and saute.

Add 2 medium sized onions, chopped. Saute till the onions become soft.

Add 5 to 6 chopped tomatoes. Saute for 2 to 3 minutes.

Add ½ cup of fresh green peas and mix well.

Cover and cook till the peas are cooked well.

Add salt, 2 tbsp of sambar powder and ½ tsp of turmeric powder.

Add roasted rava and mix well.

Add 6 cups of hot water and mix well.

Cover and cook on low heat till the rava absorbs all the water and is cooked well.

Uncover the pan, add 2 to 3 tbsp of chopped coriander leaves and mix well.

Serve hot as it is or with coconut chutney.

Recipe Card

Print Pin