Sevai Tomato Bath (Vermicelli Tomato Upma): An Indian Breakfast or Snack Recipe

Sevai upma is a common breakfast dish in India. Sevai tomato upma (tomato bath) is a brightly colored and healthy version that consists mainly of tomatoes.

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. Here's a detailed recipe for you to try!

1. Boil about 4 glasses of water in a saucepan. Add 1/2 tsp salt and 1/2 tsp oil. Throw in the sevai. Boil until it becomes al dente. Do not overcook. Check for doneness by pressing a few sevai between your fingers. Turn off the heat.
2. Strain the sevai. Run cold water over it to stop the cooking process. Set aside.
3. Add chopped tomatoes to a blender or mixer. Make a smooth puree. Set aside.
4. Heat oil in a deep-bottomed pan. Throw in the cashew nuts. Slightly roast them over low heat. Transfer them into a bowl.
5. In the same pan, throw in the mustard seeds. Let them splutter. Add chopped onions and slit green chilies. Saute until the onions turn translucent.
6. Add fresh or frozen peas. Add some salt. Saute for 2 minutes. Throw in the ginger-garlic paste. Saute for 30 seconds.
7. Add the tomato puree and gently mix. Sir-cook until the puree becomes thick and starts leaving oil on the edges.
8. Throw in the turmeric powder, sambar/rasam powder, remaining salt, and sugar. Saute the mixture for 1 minute.
9. Add cooked sevai and gently mix. Add the finely chopped coriander leaves and mix well.
10. Let it become a bit hot. Turn off the heat.
11. Garnish with roasted cashew nuts and serve. Enjoy eating this dish for breakfast or dinner. You can also pack it in a lunchbox to eat at your office, at school, or out on a picnic. It tastes great even when it is cold.