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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 or artificial colors.

Sevai Tomato Bath (Vermicelli Tomato Upma)

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!

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

3 servings


  • 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)


  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.