tomato upma recipe
tomato upma is best served with coconut chutney. Learn to make this popular south indian breakfast in traditional pan as well as in instant pot.
Servings: 4
Equipment
- pan
Ingredients
- 2 tablespoon coconut oil or any other vegetable oil
- 1 teaspoon mustard seeds
- 1 tablespoon lentils mix of urad dal/chana dal
- ½ cup onion chopped
- Curry leaves Sprig
- 1 tsp. ginger
- 1 tsp. green chillies
- 1 cup tomato chopped
- ½ cup carrot chopped,optional
- 1 cup semolina/sooji dry roasted
- Salt as per taste
- 3 cup water for cooking upma
Instructions
- Heat Oil in a pan,add mustard seeds with lentils
- Add curry leave,ginger and chilies,Add onion & salt,cook for a few minutes.
- Now, add tomatoes and any veggies you like,cook for a few minutes until the tomatoes are soft.
- Add water,Add roasted semolina/sooji
For cooking in instant pot
- Cover with instant pot lid and cook on high for 2 minutes on the seal position.Once done, you may remove the excess steam and garnish with lemon juice.Garnish with grated coconut(optional).
For cooking in pan
- Cover and let it come to boil, lower the heat and cook until water evaporates
- Garnish with coconut(optional).
Notes
If the semolina/sooji is not dry roasted enough(light brown), then the upma would be sticky.