Chettinad Style Tomato Vermicelli Upma

Name: Chettinad Style Tomato Vermicelli Upma
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 cup Vermicelli (1 cup Semiya (Vermicelli) roasted); 1 piece Pearl Onion (1 Pearl onions (Sambar Onions) finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 3 pieces Tomato (3 Tomatoes roughly chopped); ¼ cup Mint (1/4 cup Mint Leaves (Pudina) finely chopped); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) coarsely pounded); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns coarsely pounded); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 0 pieces Vegetable Oil (Oil as required); 0 pieces Table Salt (Salt to taste)

A quick South Indian breakfast of roasted vermicelli cooked with tomatoes, onions, and a fragrant Chettinad spice blend featuring fennel, peppercorns, and curry leaves.

25 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

Vermicelli1 cup · 1 cup Semiya (Vermicelli) roasted
Pearl Onion1 piece · 1 Pearl onions (Sambar Onions) finely chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Tomato3 pieces · 3 Tomatoes roughly chopped
Mint¼ cup · 1/4 cup Mint Leaves (Pudina) finely chopped
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf) coarsely pounded
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns coarsely pounded
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Curry leaves1 sprig · 1 sprig Curry leaves
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Vegetable Oil0 pieces · Oil as required
Table Salt0 pieces · Salt to taste

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Steps

1To 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.
2Stir 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.
3Add 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.
4Cover 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.
5Once done, turn off the heat, stir in the lemon juice and gently mix everything together.
6Serve 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.