Semiya Upma or Vermicelli Upma is a very simple and light breakfast to start a day. It tastes good with a spoonful of chutney or sugar. You can prepare this upma simply plain with thin sliced onions and tomatoes or else you can also add veggies of your choice to make it whole some and nutritious. It is also an apt dish for any lazy mornings or Sunday brunch.
Recipe Cuisine – South Indian Category – Breakfast / Tiffin Items Preparation + cook time – 25 Minutes Serves – 2
Semiya / Vermicelli – ½ cup
Big Onion – 1
Green Chilli – 2 to 3
Mixed veggies – ¼ cup
Ginger – 1 inch piece
Turmeric powder – 1 pinch (optional)
Cashew – 5 to 6 (optional)
Salt – To taste
Water – 1 cup
Mustard seeds- 1 tsp
Urad dal – ½ tsp
Channa dal – 2 tsp
Curry leaves – 2 sprig
Oil – 4 tsp
Method 1. Chop onion lengthwise, slit green chillies and crush ginger. Also chop carrot and beans finely. In a pan dry roast vermicelli till golden brown. Don’t let it burn.
2. In the same pan, add oil and temper the items given in the table ‘To temper’. Add onion, green chilli, ginger and fry till transparent.
3. Then add the veggies and saute for 2 to 3 minutes. Add water and salt. Bring it to roll boil.
4. Now add vermicelli and stir for a while. Cook in low flame until the vermicelli and veggies turns soft but not mushy. Fluff it up and garnish with some coriander leaves and cashews.
Serve this Semiya Upma hot with any chutney or sugar.
Tips 1. Veggies choice is optional for Semiya Upma. 2. Water ratio for thick vermicelli is 1:2 cups and fine vermicelli is 1:1.5 cups. 3. You can add ½ tomato or 1 tsp of lemon juice for tangy flavour.
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog. Read more…