Tomato Sevai Upma

By Hebbars Kitchen · 25 min

Ingredients

Instructions

1. Heat water in a large pot with 1 tsp salt and 2 tsp oil and bring to a boil.
2. Add 2 cups semiya and boil for 3 minutes, or as the package says. Drain and rinse with cold water.
3. In a large kadai, heat 2 tbsp oil. Add ½ tsp mustard, ½ tsp cumin, ½ tsp urad dal, ½ tsp chana dal, a pinch of hing, 1 broken dried red chilli and 2 tbsp cashew. Let them splutter.
4. Add 1 inch finely chopped ginger and ½ chopped onion and sauté briefly.
5. Add ½ chopped capsicum and 2 chopped tomatoes and sauté until the tomato softens.
6. On low heat, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, ¼ tsp cumin powder, ½ tsp salt and a few curry leaves. Sauté until the spices smell aromatic.
7. Gently mix in the cooked semiya until evenly combined. Stir in 2 tbsp finely chopped coriander and serve.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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