Upma is one of the most commonly prepared breakfast varieties in most south Indian homes. But at home, my mother always prepares upma by adding tomatoes. This adds a nice flavour and taste to the regular upma.

2 cups sooji (semolina)
3 tbsp oil
½ tsp mustard seeds
¼ tsp asafoetida
2 dry red chillies
1 onion chopped
10 cashews
8 to 10 curry leaves
2 tomatoes deseeded and chopped
1 ¼ tsp salt
¼ tsp turmeric powder
4 ½ cups water

  • Dry roast the sooji for about 5 minutes in a thick bottomed pan and keep ready.
  • Heat oil in a pan, add mustard seeds and allow the seeds to sputter.
  • Add onions, curry leaves, red chillies and asafoetida and saute for a few minutes.
  • Then add cashews and saute till golden.
  • Next add the tomatoes and cook till they turn soft.
  • Now add salt, turmeric powder and water and bring to a boil.
  • Reduce heat and add the sooji slowly, while stirring continuously. Make sure that there are no lumps.
  • Continue cooking and stirring for a few minutes till large boils are seen.
  • Now switch off the gas and close a lid.
  • Allow it to cool down for 10 to 15 minutes and serve warm.


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