Sevai Tomato Bath (Vermicelli Tomato Upma): An Indian Breakfast or Snack Recipe
Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Sevai Tomato Bath (Vermicelli Tomato Upma)
A Healthy and Tasty Breakfast
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!
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 20 min | 30 min | 3 servings |
Ingredients
- 1 1/2 cups sevai (vermicelli or semiya)
- 1 1/2 cups red and juicy tomatoes
- 3 green chilies
- 1/2 cup onions, finely chopped
- 1 tablespoon ginger-garlic paste, or 1/4 inch ginger and 3 garlic cloves minced
- 1/2 cup fresh or frozen peas (optional)
- 1 tablespoon sambar powder (rasam powder)
- 2-3 tablespoons oil, 1/2 tsp for cooking sevai, rest for the tomato bath
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon or less sugar (to balance the sourness)
- 2 tablespoons coriander leaves, finely chopped
- 1/2 teaspoon mustard seeds
- 8 curry leaves
- 5-6 cashew nuts (optional, for garnish)
Instructions
- 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.
- Strain the sevai. Run cold water over it to stop the cooking process. Set aside.
- Add chopped tomatoes to a blender or mixer. Make a smooth puree. Set aside.
- Heat oil in a deep-bottomed pan. Throw in the cashew nuts. Slightly roast them over low heat. Transfer them into a bowl.
- 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.
- Add fresh or frozen peas. Add some salt. Saute for 2 minutes. Throw in the ginger-garlic paste. Saute for 30 seconds.
- Add the tomato puree and gently mix. Sir-cook until the puree becomes thick and starts leaving oil on the edges.
- Throw in the turmeric powder, sambar/rasam powder, remaining salt, and sugar. Saute the mixture for 1 minute.
- Add cooked sevai and gently mix. Add the finely chopped coriander leaves and mix well.
- Let it become a bit hot. Turn off the heat.
- 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.
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