Tomato semiya is one of the easiest breakfast of lSouth India.We can make lemon semiya, coconut semiya, puli or imli semiya once we cooked semiya and keep.Today i am giving you the recipe for tomato semiya, which is spicy, tangy in taste. Let us see how to make this.
Preparation time approx 30 minutes
- 1 1/2 cup semiya
- Water for cooking semiya
- Salt to taste.
- 2 onions sliced
- 3 to 4 tomatoes
- 1 green chilly
- 1 tsp sambar powder or 1/2 tsp dhaniya powder and 1 tsp red chilly powder.
- 1/4 spoon asafotedia
- Salt to taste
- 3 tbsp oil
- Curry leaves
- 1/2 tsp turmeric powder.
- 1 tbsp ghee or coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dhal
- 1/2 tsp channa dhal
- 2tbsp ghee
In a pan dry roast semiya. Do not make it brown.
Boil 2 to 3 liters of water. Add 1 tsp oil and salt. When water started boiling add fried semiya. Mix well and cook.When it semiya is cooked strain the water and wash the semiya with normal water .strain the water and keep.
In a pan add 3 tbsp oil . When the oil is hot add mustard seeds.when mustard seeds start cracklings add urad and channa dhal. Fry till it turns brown. Add 1 chopped green chilly. Sautefor few seconds. Add curry leaves,asafotedia. Saute.. Add the sliced onions. Saute till the onion is transparent.Add chopped tomatoes. Fry .till the tomatoes cook well and all water contents evoporate, and it should become a thick consistency. . Now add sambar powder.saute the mix.Add salt to this mixture.
Add cooked semiya. Mix well. Check the salt. If salt is less add little more salt.
When semiya is hot add 2 tbsp ghee. This will give good taste to semiya. Garnish with coriander leaves.