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Tomato Upma Recipe – Delicious and comforting South Indian breakfast. Try this easy-to-make recipe that is perfect for a wholesome breakfast or even a quick meal!
About Tomato Upma
Tomato Upma is a modern variation of the traditional South Indian Rava Upma recipe, a popular breakfast dish in the southern region of India. It is now loved across the country by many.
Made from semolina (rava), tomatoes for tanginess and vibrant color, and a handful of spices and lentils to flavor the dish, it is a versatile and quick breakfast option that can be easily customized by tossing in your favorite veggies.
But here’s the fun part – it’s not just a breakfast dish! You can enjoy Tomato Upma as a delicious, light, and savory meal.
Now, on a personal note – I love Ghee Upma. It’s my ultimate go-to breakfast. When I heard about this tangy twist on the classic Upma, I couldn’t resist giving it a shot!
The best part is that all the ingredients are just lying around in your kitchen, and it is super easy to whip up anytime.
Plus, you can totally play around and customize it to your liking – skip what you don’t have or swap in something else.
Why You Will Love This
- Modern twist on traditional upma
- Tangy and vibrant flavor
- A time-saver recipe
- Can be easily customized
- Versatile option for various meals
Watch the Tomato Upma Recipe Video!
How to Make Tomato Upma Recipe
Step 1 – Make the Tempering
Heat a pan and ghee (clarified butter) to it. Use oil, if making a vegan version of the recipe. Add chana dal (split chickpeas), urad dal (split black lentils), mustard seeds, and cumin seeds. Sauté until light brown.
Add chopped garlic, chopped green chillies, and chopped onion. Sauté for 30 seconds.
Step 2 – Add the Onions
Now, add the finely chopped onions. Sauté for a minute and cook until the onions are translucent.
Once the onions are cooked, add the diced tomatoes and tomato puree to the pan. Sauté for 2-3 minutes on medium heat.
Step 3 – Add the Flavors
Once the tomatoes are mushy and cooked, add salt, turmeric powder, red chili powder, and sugar. Sauté for 30 seconds.
Pour in the water and mix everything well. Bring it to a boil.
Step 4 – Add the Semolina (Rava)
Slowly add roasted semolina (rava), stirring continuously to avoid lumps. Season it with salt.
Cover and cook for 2 minutes.
Step 5 – Final Touch
Remove the lid, switch off the flame, and add chopped coriander & squeeze some lemon juice. Give it a final mix.
Serving Suggestions
Tomato Upma is delicious on its own, but you can make it a wholesome meal by serving it with coconut chutney, spicy tomato chutney, or peanut chutney.
You can also pair it with pappadums or a lemon wedge.
For some extra crunch, consider adding cashews or peanuts in the tempering or sprinkling roasted nuts while serving.
Recipe Tips
- I’ve used both diced and pureed tomatoes for different textures. Feel free to choose either option based on your preference.
- You can also add other veggies of your choice, such as green peas, carrots, bell peppers, etc.
- Before adding semolina (rava), dry roast it for 5-6 minutes on low heat in a separate pan, ensuring even roasting.
- While adding semolina (rava) to the boiling water, lower the heat and stir continuously to prevent any lumps from forming.
- If you’re not making a vegan version, drizzle 1 teaspoon of ghee after the upma is cooked for a unique aroma and taste.
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Tomato Upma Recipe
Equipment
- 1 pan
Ingredients
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1/2 tsp Chana Dal split chickpeas
- 1/2 tsp White Urad Dal split black lentils
- 8-10 nos Curry Leaves
- 1 tsp Garlic chopped
- 2 nos Green Chilies chopped
- 1 no Onion medium, chopped
- 1/2 tsp Turmeric Powder
- 1/4 tsp Red Chili Powder
- 1 cup Tomato Puree
- 1/2 cup Tomato diced
- 1/2 tsp Sugar
- 3 cups Water
- 1/2 tsp Lemon Juice
- 1 cup Semolina (Rava) roasted
- Salt to taste
- 2 tbsp Coriander Leaves chopped
- 1 tsp Ghee (Clarified Butter) skip for vegan version
Instructions
For Roasting Rava
- Heat a pan, add semolina (rava), and lightly roast it until dry on medium heat. Roast it for 5-6 minutes.
- Remove and keep aside for further use.
Making Tomato Upma
- Heat a pan on low heat and add oil to it. Add mustard seeds, cumin seeds, chana dal, urad dal, and curry leaves. Sauté until light brown.2 tbsp Oil, 1/2 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, 1/2 tsp Chana Dal, 1/2 tsp White Urad Dal, 8-10 nos Curry Leaves
- Add chopped garlic and chopped green chilies. Sauté for 30 seconds.1 tsp Garlic, 2 nos Green Chilies
- Add chopped onions and sauté for a minute. Cook until the onions are translucent.1 no Onion
- Add salt, turmeric powder, red chili powder, and sugar. Sauté for 2-3 minutes on medium heat.1/2 tsp Turmeric Powder, 1/4 tsp Red Chili Powder, Salt, 1/2 tsp Sugar
- Next, add the diced tomatoes and pureed tomatoes. Sauté for 2-3 minutes on medium heat and let it cook.1 cup Tomato Puree, 1/2 cup Tomato
- Add water and lemon juice. Mix well and bring it to a boil.3 cups Water, 1/2 tsp Lemon Juice
- Slowly add roasted semolina (rava), stirring continuously to avoid lumps.1 cup Semolina (Rava)
- Cover and cook for 2-3 minutes.
- Remove the lid, switch off the flame, and add chopped coriander. Drizzle some ghee on top. Give it a final mix. (Skip ghee for vegan tomato upma)2 tbsp Coriander Leaves, 1 tsp Ghee (Clarified Butter)
- Serve hot on a plate, garnished with lemon wedge and papad. Enjoy!
Notes
- Make sure to roast the semolina (rava) evenly for consistent taste.
- If you are making a vegan version, skip the ghee (clarified butter).
- You can also add other veggies of your choice, such as green peas, carrots, bell peppers, etc.
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