Chettinad Style Tomato Vermicelli Upma

A rich and delicious flavour filled South Indian breakfast recipe- Chettinad Style Tomato Vermicelli Upma.

Chettinad Style Tomato Vermicelli Upma

Prep in: 5 minutes

Cooks in: 20 minutes

Total in: 25 minutes

Makes: 4 Servings

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
• 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
• Cooking oil , as required
• Salt, to taste

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How to make

• To begin making the Chettinad Style Tomato Vermicelli Recipe, roast the vermicelli in a teaspoon of oil on medium heat until it turns golden brown and keep aside. If your vermicelli is already roasted, the you can skip this step.
• Add the remaining 2 teaspoons oil in the same pan, add the mustard seeds, cinnamon stick, cloves, curry leaves and let it splutter.
• Stir in the onions, ginger and garlic and saute until the onions have softened. Once the onions soften, add the tomatoes and saute for a few seconds. y
• Add the roughly pounded 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 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.
• Serve the Chettinad Style Tomato Vermicelli along with chutney of your choice and sliced bananas. End the south Indian breakfast along with a hot cup of your preferred morning beverage