Chettinad Style Tomato Vermicelli Upma Recipe
Description:
Chettinad Style Tomato Vermicelli is a flavorful and spicy South Indian semiya upma that makes for a perfect special Sunday breakfast. The dish is infused with the tangy richness of tomatoes, complemented by a medley of aromatic spices that create a rich and delicious flavor profile. It’s a great way to start the day with the comforting warmth of vermicelli and the bold, fresh flavors that are typical of Chettinad cuisine.
Cuisine: Chettinad
Course: South Indian Breakfast
Diet: Vegetarian
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 |
| Tomatoes, roughly chopped | 3 |
| Mint leaves (Pudina), finely chopped | 1/4 cup |
| Fennel seeds (Saunf), coarsely pounded | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Whole black peppercorns, coarsely pounded | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Curry leaves | 1 sprig |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Oil | As required |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 2-3
Instructions
-
Heat the Oil:
Begin by heating a pan with oil on medium heat. Once hot, add mustard seeds, cinnamon stick, cloves, and curry leaves. Allow them to splutter and release their aroma. -
SautΓ© Onions, Garlic, and Ginger:
Add the finely chopped pearl onions, garlic, and ginger to the pan. SautΓ© for a couple of minutes until the onions soften and become translucent. -
Cook the Tomatoes:
Add the roughly chopped tomatoes to the pan and cook for a few seconds until they start to soften and blend with the other ingredients. -
Add the Spices:
Stir in the coarsely pounded fennel seeds, black peppercorns, red chili powder, and turmeric powder. Let the mixture cook together for another minute until the spices are well combined with the tomatoes and onions. -
Add Mint, Semiya, and Water:
Add the finely chopped mint leaves, semiya, salt, and 1 1/2 cups of water to the pan. Stir everything well to ensure that the semiya is evenly coated with the spices and mint. -
Cook the Vermicelli:
Cover the pan and allow the semiya upma to cook on low to medium heat. Let it simmer until the water is fully absorbed and the vermicelli is cooked through, approximately 10-12 minutes. -
Finish with Lemon Juice:
Once the semiya is cooked, turn off the heat. Stir in the lemon juice to give the dish a fresh, tangy kick. Mix everything together gently. -
Serve:
Serve the Chettinad Style Tomato Vermicelli with sides like Tomato Onion Chutney, Coconut Coriander Chutney, and freshly sliced bananas. For a more indulgent experience, pair it with a hot cup of espresso coffee to complete this traditional South Indian breakfast.
Chef’s Tips:
- If you prefer a spicier version, you can adjust the amount of red chili powder according to your taste.
- You can also add vegetables like peas or carrots for a more nutritious variation.
- This dish pairs wonderfully with fresh coconut chutney and a side of crispy dosa or idli for a complete South Indian meal.
Enjoy this Chettinad delicacy thatβs not only flavorful but also a healthy start to your day!
