Chettinad Style Tomato Vermicelli Upma Recipe
An Authentic South Indian Breakfast Delight
This Chettinad Style Tomato Vermicelli Upma is a flavorful and aromatic South Indian breakfast dish that is packed with spices and fresh ingredients. The rich flavors of roasted vermicelli combined with tangy tomatoes, aromatic mint, and a blend of spices create a comforting, delicious dish. With its perfect balance of heat, freshness, and zest, this upma will bring the essence of Chettinad cuisine to your breakfast table. Paired with chutneys and sliced bananas, it’s an invigorating start to any day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (Vermicelli) – roasted | 1 cup |
| Pearl onions (Sambar Onions) – finely chopped | 1 |
| Garlic – finely chopped | 4 cloves |
| Ginger – finely chopped | 1-inch piece |
| Tomatoes – roughly chopped | 3 |
| Mint leaves (Pudina) – finely chopped | 1/4 cup |
| Fennel seeds (Saunf) – coarsely pounded | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Whole black peppercorns – coarsely pounded | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 |
| Curry leaves | 1 sprig |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Sunflower oil | As required |
| Salt | To taste |
Prep Time & Cook Time
| Time | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 20 minutes |
| Total Time | 25 minutes |
Servings & Cuisine
| Servings | 4 servings |
|---|---|
| Cuisine | Chettinad |
| Course | South Indian Breakfast |
| Diet | Vegetarian |
Instructions
-
Heat the Oil:
Begin by heating sunflower oil in a pan over medium heat. Once the oil is hot, add the mustard seeds, cinnamon stick, cloves, and curry leaves. Allow them to splutter and release their aromatic flavors into the oil. -
Sauté Onions, Ginger, and Garlic:
Add the finely chopped pearl onions, ginger, and garlic to the pan. Sauté for 2-3 minutes, stirring occasionally, until the onions turn soft and translucent. -
Cook Tomatoes:
Add the roughly chopped tomatoes to the pan and cook for another minute, allowing them to soften and release their juices. -
Spice it Up:
Now, add the coarsely pounded fennel seeds, black peppercorns, turmeric powder, and red chili powder. Stir everything together, allowing the spices to blend with the tomato mixture, cooking for 2-3 minutes. -
Add Mint and Vermicelli:
Stir in the fresh mint leaves, followed by the roasted semiya (vermicelli) and salt. Combine everything well. -
Cook the Upma:
Add 1 1/2 cups of water to the pan. Cover it and reduce the heat to low. Let the semiya cook and absorb the water for 8-10 minutes, or until the upma is soft and the water is completely absorbed. -
Finish with Lemon Juice:
Once the vermicelli is cooked, turn off the heat. Add the freshly squeezed lemon juice and gently mix everything together to enhance the flavors. -
Serve and Enjoy:
Serve the Chettinad Style Tomato Vermicelli Upma with Tomato Onion Chutney, Coconut Coriander Chutney, and a side of sliced bananas. Complete this South Indian breakfast experience with a hot cup of espresso coffee.
Notes:
- Adjust the spice level: If you prefer a milder version, you can reduce the amount of red chili powder or leave out the black peppercorns.
- For added crunch: Top the upma with some roasted cashews or peanuts.
- Chutneys: Pairing this upma with a variety of chutneys, such as coconut or tomato chutney, complements the dish beautifully.
Indulge in the bold, vibrant flavors of Chettinad with this comforting, easy-to-make upma that is sure to become a favorite in your breakfast repertoire.
