More South Indian Recipes
|1 cup Vermicelli (semiya) (thin or thick)|
|1/2 teaspoon Mustard Seeds|
|1 teaspoon Chana Dal (split Bengal Gram) (optional)|
|1/2 teaspoon Urad Dal (optional)|
|1-2 sprigs Curry Leaves|
|1 large Onion, finely chopped|
|2-3 Green Chillies, finely chopped|
|1/2 teaspoon grated Ginger|
|4 tablespoons Carrot, finely chopped|
|4 tablespoons Fresh or Frozen Green Peas|
|1 large Tomato, finely chopped|
|1/4 teaspoon Turmeric Powder (optional)|
|2 tablespoons chopped Coriander Leaves|
|2 tablespoons Cooking Oil or Ghee (Clarified Butter)|
|1¾ cups + 2 tablespoons Water|
- Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.
- Heat oil or ghee according to your choice in the same kadai. Add mustard seeds and allow them to sputter. Add chana dal, urad dal and curry leaves, cook until dals become light brown. Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.
- Add chopped carrot, green peas, chopped tomatoes and turmeric powder. Sprinkle salt over it and mix well.
- Pour 2-tablespoons water and cook covered on low flame until vegetables become soft for around 3-4 minutes.
- Add 1¾ cups water and bring it to a boil.
- When it starts boiling, add roasted vermicelli.
- Mix well and cover it with a lid.
- Cook until water is absorbed for around 5-7 minutes. Stir in between occasionally to prevent sticking.
- Turn off flame and transfer semiya upma to a serving bowl. Garnish with chopped coriander leaves and serve.
- For variation, make the white semiya upma by not adding turmeric powder.
- You can add the vegetables according to your choice.