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Monday, April 21, 2014

Tomato Idiyappam

  • 1 cup Vermicelli roasted or Sevai
  • 3 medium sized Tomato chopped
  • 2 Green Chilli chopped
  • 1/4 cup Peanut 
  • 1 spring Curry leaves 
  • 1 tablespoon Oil
  • 1&1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Turmeric powder
  • A pinch Asafoetida
  • 2-3 teaspoon Lemon juice as  per taste
  • 2 cups Water
  • Salt as per taste 
  • Fresh Cilantro for garnishing
  1. Heat 1/2 tablespoon of oil in a pan and roast the peanut until they are light golden brown. 
  2. Take out the peanut from pan.
  3. In the same pan, add remaining oil, heat the oil over medium heat. 
  4. Add mustard seeds, when seeds start cracking add asafoetida, curry leaves, green chilli, tomato, salt and turmeric and fry for few seconds. 
  5. Add vermicelli and mix it, add water and cook till water evaporates. 
  6. Keep stirring in between so that it does not stick.
  7. While serving sprinkle lemon juice, garnish with roasted peanut and cilantro.


  1. Great!!! Wanted to use vermicelli pack for a long time... You gave me a chance :D

  2. I am very excited to know new things. like this one, i was unaware of Tomato Idiyappam So thank you for the blog.

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