Arrange the ingredients.
Heat wok with cooking oil. Add mustard seeds, cinnamon stick, cloves and let splutter.
Add curry leaves,onion, garlic and ginger, stir and sauté for two minutes.
Once the onions soften, add the tomatoes and saute for few seconds
Add the fennel seeds, black peppercorn, turmeric powder, chilli powder, combine and cook. Stir in the mint leaves, salt and 1 and 1/2 cup water.
Let the water boil, stir semiya, cover and cook on low to medium until all the water absorbed and the semiya upma is cooked.
Turn off the flame, add lemon juice and stir gently, mixing. Serve Chettinad style tomato vermicelli upma with hot tea.
Thanks
