Tomato Upma

Tomato Upma
Looking for a light, comfortable, and healthy breakfast?
Here it is!
It is a traditional South Indian breakfast, which is now very popular all over India and is a savoury porridge made with semolina.
It makes a filling, satisfying, and comfortable breakfast especially served with coconut chutney with a side of tea or filter coffee!
This is a very delectable, healthy, and gluten-free breakfast or snack and can be made within 15 minutes. Moreover, the flavour, taste, and texture of this steaming hot upma are so amazing…. that one can’t resist digging into it

A bowl of upma has fibre, vitamins, and healthy fats. It is low in cholesterol and calories which makes it a healthy meal and helps you have a balanced diet and absolutely good for weight loss journeys too.

1 cup sooji
1 tbsp oil
1 onion, finely chopped
2 Tomatoes, finely chopped
1 green chilli, finely chopped
1 tsp ginger, grated
1 tsp mustard seeds
1 tsp cumin seeds
1 red dry chilli, cut into half
1 tsp urad dal
1 tsp chana dal
8-10 curry leaves
Salt as per taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2-3 tbsp peanuts
2 cups water
1/4 cup coriander leaves, chopped
1 tsp ghee

In a Kadai, add sooji.
Roast the sooji on medium flame and roast it till it slightly changes its colour.
Keep it aside. 
Heat oil in a Kadai.
Add the chana dal, urad dal, mustard seeds, cumin seeds, red dry chilli and curry leaves. Allow it to splutter for a few minutes on medium heat.
Next, add ginger and green chillies and saute for a minute.
Then add the peanuts and onions and cook till the onion becomes soft and translucent.
Next, add the tomatoes and let them cook till the tomatoes become mushy and soft.
Add red chilli powder and turmeric powder and mix well and cook it for about 1-2  minutes.
Next, add water and let it boil.
Add salt and sooji and stir continuously to avoid lumps.
Cook for about 2-3 minutes and then close the Kadai with a lid and let it cook for another 2-3 minutes on low heat.
Once it is cooked properly, switch the flame and garnish with coriander leaves.
Again close the lid and let it be in steam for another minute and then it’s ready.
Serve with coconut chutney and filter coffee

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