Ingredients: cup Semiya (Vermicelli) - roasted, Pearl onions (Sambar Onions) - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Tomatoes - roughly chopped, cup Mint Leaves (Pudina) - finely chopped, teaspoon Fennel seeds (Saunf) - coarsely pounded, teaspoon Mustard seeds, teaspoon Whole Black Peppercorns - coarsely pounded, inch Cinnamon Stick (Dalchini), Cloves (Laung), sprig Curry leaves, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), tablespoon Lemon juice, Oil - as required, - to taste, Vegetarian diet
Instructions: To begin making the Chettinad Style Tomato Vermicelli Recipe, heat a pan with cooking oil on medium heat, add the mustard seeds, cinnamon stick, cloves, curry leaves and let it splutter.Stir in the onions, ginger and garlic and saute for a couple of minutes. Once the onions soften, add the tomatoes and saute for a few seconds. Add the fennel seeds, black pepper corns, turmeric powder, red chilli powder and cook until it all combined together. Stir in the mint leaves, semiya, salt and 1 1/2 cups of water. Cover the pan and allow the Chettinad Style Tomato Vermicelli to cook on low to medium heat until all the water is absorbed and the semiya upma is cooked. Once done, turn off the heat, stir in the lemon juice and gently mix everything together.Serve the Chettinad Style Tomato Vermicelli along Tomato Onion Chutney,  Coconut Coriander Chutney and Sliced bananas. End the south indian breakfast along with a hot cup of Espresso coffee.