Chettinad Style Tomato Vermicelli Upma Recipe

Step 1: 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

Step 2: Stir in the onions, ginger and garlic and saute for a couple of minutes

Step 3: Once the onions soften, add the tomatoes and saute for a few seconds

Step 4: Add the fennel seeds, black pepper corns, turmeric powder, red chilli powder and cook until it all combined together

Step 5: Stir in the mint leaves, semiya, salt and 1 1/2 cups of water

Step 6: 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

Step 7: Once done, turn off the heat, stir in the lemon juice and gently mix everything together

Step 8: Serve the Chettinad Style Tomato Vermicelli along Tomato Onion Chutney,  Coconut Coriander Chutney and Sliced bananas

Step 9: End the south indian breakfast along with a hot cup of Espresso coffee