How to make Tomato Idli Upma -
Ready in a jiffy, this upma can please everyone.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Leftover idlis, Tomatoes (टमाटर)
Cuisine : South Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Poha Cutlet Chicken Frankie- SK Khazana Masala For Masala Dosa Kaskal Cutlet
Tomato Idli Upma Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 0-5 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato Idli Upma Recipe
Leftover idlis 10-12
Tomatoes chopped 1/2 cup
Medium onion 1
Oil 2 tablespoons
Split skinless black gram (dhuli urad dal) 3/4 teaspoon
Mustard seeds 3/4 teaspoon
Curry leaves 15-20
Green chillies chopped 2-3
Salt to taste
Lemon 1/2
Fresh coriander sprig to garnish
Method
Step 1
Chop onion. Heat oil in a non-stick wok, add split black gram, mustard seeds, curry leaves and onion, mix and sauté.
Step 2
Put the idlis in a mixer jar and crumble them.
Step 3
When the colour of onion changes slightly, add tomatoes and green chillies and saute for 1 minute.
Step 4
Add crumbled idlis and mix. Add salt and mix. And juice of ½ lemon and mix well and cook for 2 minutes.
Step 5
Put into a serving bowl, garnish with coriander sprig and serve hot.
Nutrition Info
Calories : 1107 Kcal
Carbohydrates : 171.1 gm
Protein : 28.3 gm
Fat : 34.3 gm
Other : 13.9
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
