Tomato Semiya Upma

A breakfast that is made fabulous from the bursting flavors in this savory Tomato Semiya Upma along with a side of coconut chutney and a cup of hot coffee, is something that you deserve every morning!

Course Breakfast

Cuisine Indian - South Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 135kcal

Author Manju

Ingredients

1 tablespoon grapeseed oil
1 tsp brown mustard seeds
10 curry leaves
1 red onion finely chopped
2 tomatoes finely chopped
1 teaspoon turmeric powder
1 teaspoon red chilli powder / cayenne
3 Thai green chillies chopped
2 cups roasted short vermicelli (see note: 2)
4 cups water
salt to taste
¼ cup cilantro / coriander leaves minced

Instructions

Heat the oil in a kadhai or a heavy bottomed pan. Add the mustard seeds and let them splutter. Add the curry leaves and the onion.
Once the onion has softened, it need not turn brown, add the tomatoes, turmeric powder, red chilli powder and the Thai green chillies.
Add salt and saute for a couple of minutes, till the tomatoes soften. Add the water and let it come to a boil. (see note:1)
Add the vermicelli and keep stirring, so as to not form any lumps. Cook over low heat while stirring gently, till all the water is absorbed and the vermicelli is cooked through.
Garnish with cilantro and serve hot with your favorite chutney ( Tomato Onion Chutney or Coconut Pearl Onion Chutney)

Notes

This will be the time to check for salt and other seasoning, as once you add the vermicelli and cook, you wont be able to add any more seasoning to it.
I always buy pre-roasted vermicelli. If you buy regular vermicelli, dry roast it over medium heat till it changes to light brown in color. Also, if you get the long vermicelli, you can always break it into 1-11/2 inch pieces by hand.

Nutrition