Tomato Semiya (Vermicelli)

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. This upma can be enjoyed on its own or with a side of coconut chutney or yogurt. It is a versatile dish. You can change it by adding vegetables like peas or carrots. This adds nutrition and flavor.

How to make Tomato Semiya

Tomato Semiya (Vermicelli) is a flavorful dish made by cooking vermicelli in salted water until tender, then rinsing and draining. The preparation involves sautéing a mix of finely chopped onions, garlic, and tomatoes, along with green chillies for heat. In a kadai, mustard seeds are popped, followed by red chillies, curry leaves, and garlic until golden. The sautéed mixture is seasoned with red chilli powder, turmeric, and salt. Then, the cooked semiya is folded in. This ensures it is well-coated with the spices. Finally, the dish is garnished with fried cashew nuts for added crunch and flavor. Enjoy this delicious and aromatic meal!

Try these other Semiya (Vermicelli) recipes

• 

  Lemon Semiya (Vermicelli)

  Difficulty: Easy

  A simple and quick breakfast dish made with vermicelli (semiya) and lemon juice. This can be served with tomato ketchup.

  Cuisine: Indian
• 

  Curd Semiya (Vermicelli)

  Difficulty: Easy

  Discover the delightful and cooling flavors of Curd Semiya, a popular Indian dish made with vermicelli noodles and yogurt. Perfect for summer days!

  Cuisine: Indian, Tamil

Tomato Semiya Recipe

Tomato Semiya (Vermicelli)

Recipe by S Kamala

Course: BreakfastCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Discover 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. Fry the cashew nuts and keep it aside. 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. Continue to cook until the tomatoes are well-mashed.
• Season the mixture with red chilli powder, turmeric 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.

Recipe Video