How to make Tomato Upma

Recipe by Naiya Sheth : Learn how to make an ideal break fast - Tomato upma. A great south Indian recipe of upma is very well known for break fast. Here it's a slight modification in original upma recipe. It's a home made recipe for Tomato Upma. It is easy to digest and quick to make. And contains vegetables also, so good for health.

Preparation time - 10 minutes
Cooking time - 15 minutes
Serves - 4 person
Ingredients to make Tomato Upma:


2 cup sooji - semolina
1 cup tomato pulp
4 table spoon oil
1 tea spoon mustard seeds
1 tea spoon urad dal
2 tea spoon cashew pieces
2 onions finely chopped
1 tomato finely chopped
1/4 cup boiled green peas
3 cup water
Salt to taste
1 1/2 tale spoon crushed green chilies
1 tea spoon crushed ginger
10 - 12 curry leaves


For garnishing:


Finely chopped coriander


To Serve with:


Coconut chutney


Method to make Tomato Upma:

• Take oil in a pan, add mustard seed in it. When it crackles add curry leaves, cashew pieces and urad dal. Now add chilly and ginger. Cook for 1/2 minute. 
• Now add onion and stir fry till transparent. Add green peas and semolina in it. Roast till light brown. When semolina is roasted properly add tomato pieces, tomato pulp and water. Cook properly.
• When semolina is cooked add salt to taste.
• Hot and healthy Tomato Upma is ready to serve. 
• Garnish it with coriander leaves and serve with coconut chutney.

Ingredients to make coconut chutney:

1 grated coconut without brown portion

1/2 cup roasted dadiya chana

1 cup curd

2 green chilies

1 tea spoon crushed ginger

8 - 10 curry leaves

Salt to taste

For Tadka:

1 table spoon oil

1/2 tea spoon mustard seeds

1/4 tea spoon hing

5 - 6 curry leaves

Method to make Coconut chutney:

1. Crush all the ingredients of chutney together.
2. Heat oil in an another small pan, add mustard seeds and let it crackle. Add hing and curry leaves in it and spread over chutney.