Did you know that tomatoes are originally a fruit, growing on as a berry on edible plants? It was only later that they were classified as vegetables due to their culinary uses. From gravies to dry sabzis and meats, tomatoes are an important component of many dishes. In India, tomatoes are widely used as a souring agent in many northern parts of the country.
But this is not to say that tomatoes cannot be utilised for more than just being a souring agent. The fact is that tomatoes can be easily added to your breakfast dishes, lending them a tangy flavour. Pick an upma, a bowl of oats, poha, omelette, or anything else and you’ll find that tomatoes really amp up the taste of the dish. Here are a few ways to add this Vitamin C-rich fruit cum vegetable to your morning meals.
1. Tomato Dosa
The thin, crispy crepe that is a popular South Indian breakfast item, dosa is commonly-eaten at the breakfast table. It comes with several variations, including stuffings of potatoes, onions, coconut as well as tomatoes. Instead of filling the dosa with tomatoes, mashed pieces are added to the rice flour batter prepared for the dosa. This makes your final crepe a crunchy red treat, served with coconut chutney.
2. Tomato Poha
For the unversed, poha is a type of flattened rice that is mixed with vegetables and tossed in spices to form a breakfast staple. Popular across Maharashtra, poha comes in different flavours. This one is a tangy tomato recipe that is loaded with onions, chunks of tomatoes and coriander leaves. Garnish with roasted peanuts for crunch and enjoy.
3. Tomato Cheela
Cheela is a breakfast item made with besan. Gram flour mixed in water is used as a batter for the cheela, which is flavoured with cumin seeds, red chilli powder as well as chopped onions, green chillies and tomatoes. Mix it all together and pour on a pan. Cook from both sides and serve with mint-coriander chutney.
4. Tomato Idlis
This is an interesting way to flavour steamed rice cakes for breakfast. All you need is some tomatoes, ginger-garlic paste, curry leaves and a few spices. Steam the idlis and simultaneously, prepare a tangy tomato curry. Dip the idlis in this curry and dry up the gravy. This lends a delicious kick to the soft idlis and well, we’d say that you won’t require any condiments post that.
5. Tomato Pooris
The puffed Indian bread is another breakfast favourite. Usually paired with a curry or sabzi, these tomato pooris are so flavourful that you can eat them as it is also. Tomatoes are added to the wheat flour dough and mixed with cumin seeds, salt, and green chillies. Roll the dough into small roundels and deep-fry in hot oil. You can add some pickles on the side if you like.
