Semiya Tomato Bath/Sevai (Vermicelli) Tomato Upma Recipe

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 to it. Throw in sevai. Boil till it becomes al dente.
2. Don't overcook them. You can ensure the right cooking by pressing a few sevai between your fingers. Turn off the heat.
3. Strain it. Run cold water on it, so that it won't cook further. Set aside.
4. Put chopped tomatoes in a blender or mixer. Make a smooth puree. Keep aside.
5. Heat oil in a deep-bottomed pan. Throw in cashew nuts. Slightly roast them on low heat. Take them out, place in a bowl.
6. In the same pan, throw in mustard seeds. Let them splutter. Add chopped onions and slit green chilies. Saute them till onions turn translucent.
7. Add fresh/frozen peas. Add some salt. Saute for two minutes. Throw in ginger-garlic paste. Saute for thirty seconds.
8. 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.
9. Throw in turmeric powder, sambar/rasam powder, remaining salt, and sugar. Saute the mix for a minute.
10. Add cooked sevai (vermicelli). Gently mix it with the tomato mix. Add finely chopped coriander leaves. Mix well.
11. Let the sevai mix become a bit hot. Turn off the heat.
12. Now, your yummy semiya tomato bath is ready! Serve it in a plate, garnished with roasted cashew nuts. Enjoy eating this awesome dish for 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.