There are some quick breakfast dishes that make regular appearances on our table. Upma is probably one of them. This dish hails from South-India, which is made from semolina, more commonly known, as sooji/rava in some regions of India. Upma is quite easy to make and has some of the best variations in different parts of the country. This quintessential Indian breakfast dish can be whipped into various meals to suit everyone's palate. The versatility of the dish is one of the reasons why it got so much adoration across the subcontinent. Besides being a quick-fix to our early meals, upma is also healthy and nutritious which makes it a wholesome meal. Since many experts believe that breakfast is an important meal of the day, upma is the right choice for all the people who are lazy to step into the kitchen.

The preparation of upma can be done in a blink of an eye with just a handful of ingredients. You can give a twist to your regular upma with the recipe of tomato upma. It is a perfect blend of tanginess and spiciness, and it will surely become your go-to meal early in the morning. So, here’s the recipe for delicious tomato upma.


  • ½ cup semolina
  • 1 ¼ cup water
  • 1 cup tomato, finely chopped
  • 1 small onion, finely chopped
  • 3 green chillies, finely chopped
  • ½ cumin
  • 1 ½ tbsp mustard seeds
  • ¼ turmeric powder (haldi)
  • 1 tsp red chilli powder
  • 3 tbsp coriander leaves, finely chopped
  • A pinch of asafoetida (hing)
  • A handful of curry leaves
  • Salt to taste
  • Sugar to taste
  • Oil as required


1. In a blender add tomato, salt, sugar, green chillies and coriander leaves. Blend them all together until they are smooth paste. Pour the mixture in a bowl and keep it aside.

2. In a skillet, heat oil over medium heat for tempering. Add mustard seeds and cumin, when the seeds begin to crackle add curry leaves with onion, turmeric powder, red chilli powder, asafoetida and salt. Sauté it for a couple of minutes until the curry leaves are slightly crisp.

3. Add the prepared tomato puree and cover it with a lid. Let it cook until the tomato is mushy and almost smooth in texture.

4. After that add water and let it come to a boil. When it comes to boil, lower the flame and slowly add semolina into it. Make sure to stir the concoction while adding semolina.

5. Stir them well and make sure there aren’t any lumps. Close the lid once again and let it cook until the water is fully absorbed.

6. Turn off the flame and if you like garnish it with a drizzle of ghee.

Your delicious tomato upma is ready.