VERMICELLI/ SEMIYA UPMA

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Upma is a popular South Indian Breakfast dish. There are varieties of upma and I love all types of upma because they are very quick to prepare and also very delicious. Fortified with vegetables they make a meal by itself. Vegetable Semiya upma is one of my favorite dish. I prefer thin vermicelli for upma and thick ones for vermicelli payasam. You can use vegetables to make this upma but I have made plain Upma without vegetables.

Ingredients

  • 180 grams. Vermicelli
  • 1 medium chopped Onion
  • 1 inch piece finely chopped, Ginger
  • 1-2 finely chopped or slit, Green chillies
  • Vegetables – (optional)
    Beans -4
    Carrot -1
    Fresh or frozen Peas – handful
    Potato – 1 small (peeled and chopped)
  •  For the seasoning 
    3-4 tsp. Oil
    1 tsp. Mustard
    1 tsp. Urad dal
    Hing/Asafoetida, a pinch
    2 Red Chillies
    Curry leaves, a sprig

Method

  • Thinly slice or finely chop onions.
  • Chop all the vegetables finely.
  • Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
  • Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves.
  • When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.
  • Then add finely chopped vegetables and saute until half cooked. (I haven’t added any vegetables here)
  • Add water and salt needed.
  • When water starts boiling, add the roasted vermicelli.
  • Cover and cook on low flames stirring occasionally until it is done.
  • Serve hot with any chutney or pickle.

 

Semiya Upma Vermicelli Upma

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