Semiya Tomato Bath/Sevai (Vermicelli) Tomato Upma Recipe
Sevai Tomato Bath/Semiya Tomato Upma
A Healthy and Tasty Breakfast for All
I always store sevai (vermicelli) packets in my kitchen so that I can make upma quickly when unexpected guests arrive. There are many awesome dishes that you can make with sevai, both savory and spicy.
Let me now share the detailed recipe with you.
- 1 1/2 cups sevai/vermicelli/semiya
- 1 1/2 cups tomatoes, red and juicy type
- 3 green chilies
- 1/2 cup onions, finely chopped
- 1 tbsp ginger-garlic paste, or 1/4 inch ginger and 3 garlic cloves minced
- 1/2 cup fresh peas/frozen peas, optional, I used, gives nutty flavor
- 1 tbsp sambar powder/rasam powder, available in Indian stores
- 2-3 tbsp oil, 1/2 tsp for cooking sevai, rest for the tomato bath
- 1/4 tsp turmeric powder
- 1/2 tsp salt, or as per taste
- 1/4 tsp or less sugar, to balance the sourness
- 2 tbsp coriander leaves, finely chopped
- 1/2 tsp mustard seeds
- 8 curry leaves
- 5-6 cashew nuts, optional, for garnishing
Step-By-Step Instructions and Images for Making Sevai Tomato Bath/Vermicelli Tomato Upma
- Boil about 4 glasses of water in a sauce pan. Add 1/2 tsp salt and 1/2 tsp oil to it. Throw in sevai. Boil till it becomes al dente.
- Don't overcook them. You can ensure the right cooking by pressing a few sevai between your fingers. Turn off the heat.
- Strain it. Run cold water on it, so that it won't cook further. Set aside.
- Put chopped tomatoes in a blender or mixer. Make a smooth puree. Keep aside.
- Heat oil in a deep-bottomed pan. Throw in cashew nuts. Slightly roast them on a low heat. Take them out, place in a bowl.
- In the same pan, throw in mustard seeds. Let them splutter. Add chopped onions and slit green chilies. Saute them till onions turn translucent.
- Add fresh/frozen peas. Add some salt. Saute for two minutes. Throw in ginger-garlic paste. Saute for thirty seconds.
- Pour tomato puree. Gently mix with the other contents in the pan. Sir-cook till the puree becomes thick and starts leaving oil on the edges.
- Throw in turmeric powder, sambar/rasam powder, remaining salt, and sugar. Saute the mix for a minute.
- Add cooked sevai (vermicelli). Gently mix it with the tomato mix. Add finely chopped coriander leaves. Mix well.
- Let the sevai mix become a bit hot. Turn off the heat.
- Now, your yummy semiya tomato bath is ready! Serve it in a plate, garnished with roasted cashew nuts. Enjoy eating this awesome dish for the breakfast or dinner.
- You can also put it in a lunchbox and eat it at your office, at school, or on a picnic. It tastes great even when it is cold.
Nutritional Information of Sevai Tomato Upma/Vermicelli Tomato Bath
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Carbohydrates 18 g||6%|
|Sugar 0 g|
|Fiber 4 g||16%|
|Protein 4 g||8%|
|Cholesterol 1 mg|
|Sodium 38 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|