Chettinad Style Tomato Vermicelli Upma Recipe
A vegetarian Chettinad recipe with semiya (vermicelli) - roasted, pearl onions (sambar onions) - finely chopped, cloves garlic - finely chopped. Ready in 25 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
9 steps- 1
To 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
cloves garlic - finely chopped(4)mint leaves (pudina) - finely chopped(1/4 cup)fennel seeds (saunf) - coarsely pounded(1 teaspoon)mustard seeds(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)sprig curry leaves(1) - 2
Stir in the onions, ginger and garlic and saute for a couple of minutes
pearl onions (sambar onions) - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 3
Once the onions soften, add the tomatoes and saute for a few seconds
pearl onions (sambar onions) - finely chopped(1)tomatoes - roughly chopped(3) - 4
Add the fennel seeds, black pepper corns, turmeric powder, red chilli powder and cook until it all combined together
fennel seeds (saunf) - coarsely pounded(1 teaspoon)mustard seeds(1 teaspoon)whole black peppercorns - coarsely pounded(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 5
Stir in the mint leaves, semiya, salt and 1 1/2 cups of water
semiya (vermicelli) - roasted(1 cup)mint leaves (pudina) - finely chopped(1/4 cup)sprig curry leaves(1)salt - to taste - 6
Cover 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
semiya (vermicelli) - roasted(1 cup) - 7
Once done, turn off the heat, stir in the lemon juice and gently mix everything together
lemon juice(1 tablespoon) - 8
Serve the Chettinad Style Tomato Vermicelli along Tomato Onion Chutney, Coconut Coriander Chutney and Sliced bananas
- 9
End the south indian breakfast along with a hot cup of Espresso coffee
Rate this recipe
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Chettinad Style Tomato Vermicelli Upma Recipe
A vegetarian Chettinad recipe with semiya (vermicelli) - roasted, pearl onions (sambar onions) - finely chopped, cloves garlic - finely chopped. Ready in 25 min, serves 4.
Curated byRamesh Kumar🇮🇳
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Directions
9 steps- 1
To 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
cloves garlic - finely chopped(4)mint leaves (pudina) - finely chopped(1/4 cup)fennel seeds (saunf) - coarsely pounded(1 teaspoon)mustard seeds(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)sprig curry leaves(1) - 2
Stir in the onions, ginger and garlic and saute for a couple of minutes
pearl onions (sambar onions) - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 3
Once the onions soften, add the tomatoes and saute for a few seconds
pearl onions (sambar onions) - finely chopped(1)tomatoes - roughly chopped(3) - 4
Add the fennel seeds, black pepper corns, turmeric powder, red chilli powder and cook until it all combined together
fennel seeds (saunf) - coarsely pounded(1 teaspoon)mustard seeds(1 teaspoon)whole black peppercorns - coarsely pounded(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 5
Stir in the mint leaves, semiya, salt and 1 1/2 cups of water
semiya (vermicelli) - roasted(1 cup)mint leaves (pudina) - finely chopped(1/4 cup)sprig curry leaves(1)salt - to taste - 6
Cover 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
semiya (vermicelli) - roasted(1 cup) - 7
Once done, turn off the heat, stir in the lemon juice and gently mix everything together
lemon juice(1 tablespoon) - 8
Serve the Chettinad Style Tomato Vermicelli along Tomato Onion Chutney, Coconut Coriander Chutney and Sliced bananas
- 9
End the south indian breakfast along with a hot cup of Espresso coffee
Rate this recipe
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