Tomato semiya is a South Indian dish made with vermicelli noodles and a tomato-based sauce. It is a quick and easy recipe that is often served for breakfast or as a light meal. Tomato semiya can be enjoyed on its own or with a side of coconut chutney or yogurt. It is a versatile dish that can be customized by adding vegetables like peas or carrots for added nutrition and flavor.
Try these other Semiya (Vermicelli) recipes
Lemon Semiya (Vermicelli)
Difficulty: EasyA simple and quick breakfast dish made with vermicelli (semiya) and lemon juice. This can be served with tomato ketchup.
Curd Semiya (Vermicelli)
Difficulty: EasyDiscover the delightful and cooling flavors of Curd Semiya, a popular Indian dish made with vermicelli noodles and yogurt. Perfect for summer days!
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Tomato Semiya (Vermicelli)
4
servings5
minutes10
minutesDiscover the deliciousness of South Indian cuisine with tomato semiya. This quick and easy dish is perfect for breakfast or a light meal.
Ingredients
Semiya (Vermicelli) – 2 cups
Tomato – 2
Onion – 1
Green Chilli – 1
Red Chilli – 1
Garlic Flakes – 4
Red Chilli Powder – 1/2 teaspoon
Turmeric Powder – 1/4 teaspoon
Oil – 2 to 3 tablespoons
Mustard – 1/2 teaspoon
Curry Leaves – few
Cashew Nuts – few (optional)
Salt – 1/2 teaspoon or as per taste
Directions
- Bring 6 cups of water to a boil, along with a teaspoon of oil and a pinch of salt. Add the semiya (vermicelli) and cook until tender. Remove from heat, drain the excess water, and immediately rinse the semiya with cold water. Drain thoroughly and transfer to a plate.
- Finely chop the onion, garlic, and tomato. Slit the green chilli lengthwise.
- In a thick-bottomed kadai, heat oil over medium flame. Add mustard seeds and wait for them to start popping. Next, introduce red chillies, curry leaves, and chopped garlic, sautéing until the garlic turns light brown.
- Add the finely chopped onions and sauté briefly. Incorporate the chopped tomatoes and green chillies, along with a pinch of turmeric powder. Continue to cook until the tomatoes are well-mashed.
- Season the mixture with red chilli powder and salt, stirring to combine evenly.
- Fold in the cooked semiya, ensuring it is well-coated with the spice mixture.
- Garnish with fried cashew nuts before removing from heat.