Tomato vermicelli (Semiya) upma
Semiya upma is a traditional south Indian breakfast recipe. This recipe is very quick and easy as it doesn't need much ingredients. I usually prepare lemon semiya or normal plain semiya for my breakfast. This is pretty same except in adding more tomato. As well this doesn't need great side dish to eat. Just sugar sprinkled on the top add the taste and tempt to eat more. Depends on taste, you can eat either with raitha or pickle.The tanginess of tomato together with mild spices enhances flavour. I have already tried Vermicelli Pulao with vegetables and spices. I will post that recipe soon. I believe this recipe will be useful for those who are great lovers of Tomatoes. Lets go to the recipe.
Roasted vermicelli (Semiya plain) - 1 1/2 cup
Mustard - 1/2 tsp
Urad dhal - 3/4 tsp
Channa dhal - 3/4 tsp
Onion - 1 big
Tomato - 3-4 (Depends on tanginess)
Green chilli - 2
Ginger - 1 tsp (Finely chopped)
Hing - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1/4 tsp (Optional)
Curry leaves - 1 spring
Corriander leaves - 1 tsp (Finely chopped, optional)
Ghee - 1 tbsp
Oil - 2 tsp
Salt to taste
I usually preferred to buy roasted vermicelli. Lets say if you have normal semiya (Vermicelli), you can roast it by adding 1 tsp of Ghee and roast the semiya till golden brown colour. Keep it aside.
In a pan, add oil, splutter mustard seeds followed by adding Channa dhal and urad dhal. Now saute onion, green chilli and ginger. Now add curry leaves and tomato. Cook till tomato becomes soft. Add garam masala and turmeric powder. Cook till the raw smell of masala goes off. Now add water (For 1 cup of Vermicelli add 2 cups of water).Once the water starts boiling, add the roasted vermicelli and salt to taste. Cover the lid and cook it in low medium flame with stirring occasionally if need.Switch off the flame and garnish with coriander leaves (Optional). Serve hot with pickle or curd.