Chettinad Style Tomato Vermicelli Upma Recipe
Make this delicious Chettinad Style Tomato Vermicelli Upma for a lazy Sunday Breakfast and serve it along Tomato Onion Chutney, Sliced bananas and a cup of filter coffee for a complete breakfast.
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 Chutney, Coconut 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 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
How to make Chettinad Style Tomato Vermicelli Upma Recipe
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.
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.
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.
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.
Once done, turn off the heat, stir in the lemon juice and gently mix everything together.