Archana's Kitchen

Chettinad Style Tomato Vermicelli Upma Recipe

January 22, 2020

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Chettinad Style Tomato Vermicelli Upma Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 5 M|Cook: 20 M|Total: 25 M
Makes:4 Servings

Chettinad Style Tomato Vermicelli is a spicy south indian style semiya upma that can be made for a special sunday breakfast. The Tomato Vermicelli is packed with flavors from the tomatoes along with the spices, making it rich and delicious. 

Serve the Chettinad Style Tomato Vermicelli along Tomato Onion ChutneyCoconut Coriander Chutney and Sliced bananas. End the south indian breakfast along with a hot cup of Espresso coffee. You can also pack this Tomato Semiya upma for a kids lunch box and add the sliced bananas by the side. 

If you like this recipe and are looking for more South Indian breakfast recipes, then you can try some of our favorite Upma's

  1. Vegetable Semiya Upma Recipe
  2. Vegetable Rava Upma Recipe (Savory Semolina Breakfast Pudding)
  3. Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry)
  4. Karnataka Style Sooji Upma Recipe With Coconut

Watch video recipe of Chettinad Style Tomato Vermicelli Upma Recipe


Ingredients

    1 cup Semiya (Vermicelli), roasted
    1 Pearl onions (Sambar Onions), finely chopped
    4 cloves Garlic, finely chopped
    1 inch Ginger, finely chopped
    3 Tomatoes, roughly chopped
    1/4 cup Mint Leaves (Pudina), finely chopped
    1 teaspoon Fennel seeds (Saunf), coarsely pounded
    1 teaspoon Mustard seeds (Rai/ Kadugu)
    1 teaspoon Whole Black Peppercorns, coarsely pounded
    1 inch Cinnamon Stick (Dalchini)
    2 Cloves (Laung)
    1 sprig Curry leaves
    1 teaspoon Red Chilli powder
    1/2 teaspoon Turmeric powder (Haldi)
    1 tablespoon Lemon juice
    Oil, as required
    Salt, to taste

Instructions for Chettinad Style Tomato Vermicelli Upma Recipe

    1

    To begin making the Chettinad Style Tomato Vermicelli Recipe, heat a pan with cooking oil on medium heat, add the mustard seeds, cinnamon stick, cloves, curry leaves and let it splutter.

    2

    Stir in the onions, ginger and garlic and saute for a couple of minutes. Once the onions soften, add the tomatoes and saute for a few seconds. 

    3

    Add the fennel seeds, black pepper corns, turmeric powder, red chilli powder and cook until it all combined together. Stir in the mint leaves, semiya, salt and 1 1/2 cups of water. 

    4

    Cover the pan and allow the Chettinad Style Tomato Vermicelli to cook on low to medium heat until all the water is absorbed and the semiya upma is cooked. 

    5

    Once done, turn off the heat, stir in the lemon juice and gently mix everything together.

    6

    Serve the Chettinad Style Tomato Vermicelli along Tomato Onion Chutney,  Coconut Coriander Chutney and Sliced bananas. End the south indian breakfast along with a hot cup of Espresso coffee.

    7


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