Fork and Beans

Health begins in the Kitchen

Tomato Sevaiya Upma(Semiya Upma)

Tomato Semiya/Vermicelli Tomato Bath is a very delicious South Indian breakfast/dinner recipe made with semiya and tomatoes. The procedure is similar to my tomato rice. It can be made quickly and can be had for breakfast or dinner. It also makes a light lunch.  Try this tomato semiya for a change and yes don’t forget to eat with a gud chutney or sambar

Ingredients needed

   Vermicelli – 150 grams
   Oil – 1/2 tsp for cooking semiya
   Onion – 1 cup chopped
   Ginger garlic paste  – 1 tsp
   Green chilli – 2 slit
   Tomato – 3-4 medium juicy tomatoes

   Turmeric powder -1/4 tsp
  sambar powder– 2 tsp
   Salt needed

   For the seasoning

   Oil – 2 tbsp
   Mustard seeds – 1 tsp
   Curry leaves – a sprig

   For Garnishing

   Cashew nuts – 4-5 (optional)
   Coriander leaves – 2 tbsp finely chopped

Preparation 
Grind 3-4 juicy tomatoes and keep it aside. We need 1 1/4 cup of tomato puree.
Fry cashew nuts in a tsp of oil until golden brown and keep it aside.
Bring plenty of water to boil with half a tsp of oil and a little salt. When water starts boiling, add the semiya and stir. I used a full pack of savorit semiya 150 grams packet.

thakkali semiya recipe

Cook until it becomes soft but not mushy.

cooking vermicelli

Check by tasting it or pressing it with your fingers. Once cooked drain the water completely and pour cold water over it to stop further cooking. Drain the water using a colander and set it aside.

how to cook vermicelli

Method
Heat oil in a pan, add mustard seeds, when it splutters, add chopped onions and curry leaves.
When onion turns transparent, add ginger-garlic paste, green chillies and saute for a few more minutes.

sauteing onions

Add tomato puree, turmeric powder, sambar powder, salt needed and cook on medium heat.

how to prepare tomato vermicelli

Cook until the rawness of the tomato goes and it starts to leave oil.

how to make tomato semiya

Add the cooked semiya and mix well so that it is well coated with the tomato mixture.

Thakkali Semiya

Garnish with coriander leaves, cashew nuts and serve hot with coconut chutney or sambar or pickle

See the source image