Tomato Vermicelli (Semiya) Upma

 

             Tomato Vermicelli Upma or Semiya Upma is a very common breakfast dish in many South Indian homes and Restaurants. It is prepared with roasted vermicelli and tomato. There are many variations to this simple and extremely quick breakfast. 

             Chopped mixed veggies can be added to make it more healthy. Quite wholesome and nutritious, it can be a great evening snack or a lunch box meal. In fact, it can be enjoyed anytime of the day just as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this quick one-pot dish.

• 1/2 cup roasted vermicelli
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tomato, chopped
• 1/3 cup frozen green peas
• salt to taste
• 10-12 roasted cashew
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chili.  Sauté for a few seconds.

          Add the urad dal and asafoetida. Sauté again for a few seconds more. 

          Now add the onion, curry leaves, ginger, garlic and green chilies. Stir fry till light brown. 

          Add turmeric powder, roasted cumin powder and roasted coriander powder. Mix well.

          Add the chopped tomato and sauté till it is well mashed.  

          Add the vermicelli, green peas, salt to taste, roasted cashew and sambar powder. 

Combine everything well.

          Add 3/4 cup water and simmer on a medium flame till all the moisture has evaporated. 

          When done, switch off the flame and rest for 2-3 minutes. Add lime juice and coriander leaves.

          Serve as it is or with coconut chutney for a wholesome breakfast, 

                       Heat oil & temper with mustard seeds, cumin seeds & dry red chili.  

                            Sauté for a few seconds.

                            Add urad dal & asafoetida. Sauté again for a few seconds more. 

          Add the onion, curry leaves, ginger, garlic & green chilies. Sauté till light brown. 

        Add turmeric powder, roasted cumin powder & roasted coriander powder. Mix well.

                       Add the chopped tomato and sauté till it is well mashed.  

  

                 Add vermicelli, green peas, salt to taste, roasted cashew & sambar powder. 

                 Combine everything well.

                        Add 3/4 cup water & simmer till all the moisture has evaporated. 

                 Switch off the flame & rest for 2-3 minutes. Add lime juice & coriander leaves.

                           Serve as it is or with coconut chutney for a wholesome breakfast,