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Tomato Semiya Recipe | Vermicelli Tomato Bath Recipe

Vermicelli Tomato Bath Recipe with step by step pictures. Tomato Semiya Recipe made with vermicelli, tomatoes and spices.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine Indian
Servings 4 servings

Ingredients
  

  • Vermicelli / Semiya - 3 cups I used roasted
  • Onion - 1 chopped finely
  • Tomato- 3 chopped finely
  • Oil- 2 tblspn
  • Salt to taste
  • Whole Spices:
  • Mustard Seeds / kaduku - 1 tsp
  • Channa dal / Kadala paruppu - 1 tsp
  • Cashews - 10
  • Cinnamon/ Pattai -1 small piece
  • Fennel Seeds / Saunf / Sombu - 1 tsp
  • Dry red Chilli - 2 cut
  • Asafoetida / Kaya podi / Hing - ¼ tsp
  • Curry leaves - 1 spring
  • Spice Powders:
  • Chilli powder - 1 tsp
  • Coriander powder / Malli podi - 1 tblspn
  • Turmeric powder / Manjal podi - 1 tsp
  • Garam masala powder - 1 tsp

Instructions
 

  • If you don't have roasted semiya. Roast it in a pan with 1 tsp of oil till it changes colour and remove it to a plate. Since I used roasted semiya I didn't roast it myself.
  • Heat oil in a kadai. Add all the whole spices and saute for a min till it changes to golden colour.
  • Add in onions and cook till golden. Add in all the spice powders and salt and mix well.
  • Throw the tomatoes in and cook till mushy.
  • Pour in 3 cups of water and bring it to a boil.
  • Add the semiya in and mix well. Cover the pan and simmer it for 10-15 mins.
  • Switch off the flame and let it sit for 10 mins.
  • Fluff with a fork and serve.
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