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Semiya (Vermicelli) Upma
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesAn easy upma recipe made with vermicelli (semiya) and garnished with green chillies, ginger and cashew nuts.
Ingredients
Semiya – 1 big bowl
Onion – 1 cut lengthwise
Green Chillies – 3 cut lengthwise
Red Chilli – 1
Fresh ginger – a small piece
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Cashew nuts – few
Curry leaves – few
Oil – 2 to 3 tablespoon
Mustard – ½ teaspoon
Salt – ½ teaspoon or as per taste
Lemon juice – 1 teaspoon
Directions
- In a kadai, add four teaspoon oil and fry the semiya till it is hot to touch. Remove and keep it aside.
- In the same kadai, add the remaining oil and when it is hot, add the mustard. When it pops up, add the dhals, cashew nuts and fry till it turns light brown.
- Then add chopped onion, chillies, ginger and curry leaves. Fry till onions are transparent.
- Add a big bowl of water (the semiya to water ratio is 1:1) along with salt. Let it boil.
- When it starts boiling, add the fried semiya and stir well. Reduce the heat and cover with lid.
- After few seconds, open the lid and stir. Cook till all the water is absorbed. Sprinkle lemon juice and mix gently.
Notes
- For thin variety vermicelli, you can use 1 cup water and if it is thick variety add one and half cup water for one cup semiya.
- You can also add a red chilli along with green chillies.