Semiya Upma, a quintessential South Indian breakfast dish made with vermicelli & quick-cooking veggies is served with coconut chutney or raita or eggs
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast, Main Course
Cuisine: Indian, South Indian
Servings: 3people
Author: Famidha Ashraf
Equipment
1 kadai
1 rubber spatula (silicone)
INGREDIENTS
1 ½cupvermicelliroasted
1tablespoongheedivided
1teaspoonmustard seeds
2teaspoonschana dal
1teaspoonurad dal
1sprig of curry leaves
8whole cashews
½inchgingerdiced finely
3green chillieschopped finely
1medium-sized oniondiced finely
1cupmixed chopped veggiescarrot, boiled or frozen peas, and/or beans
½teaspoonturmeric powder
½teaspoonred chilli powder
2 ¼cupswater
salt to taste
Juice of half a lime
Fresh coriander leaveschopped
INSTRUCTIONS
Heat a teaspoon of ghee in a large kadai and roast the vermicelli on a low to medium flame until lightly golden. Make sure to keep stirring so that they roast evenly. Transfer the roasted vermicelli onto a plate and put back the kadai on the stove.
1 tablespoon ghee, 1 ½ cup vermicelli
Add more ghee and splutter the mustard seeds, then add the chana dal, urad dal, curry leaves, cashews, ginger, and green chillies. Saute this until the lentils turn golden.
1 teaspoon mustard seeds, 2 teaspoons chana dal, 1 teaspoon urad dal, 1 sprig of curry leaves, 8 whole cashews, ½ inch ginger, 3 green chillies
Add the onions and the mixed veggies with a dash of salt and saute on high until the onions turn translucent and the veggies are sweated.
1 medium-sized onion, 1 cup mixed chopped veggies, salt to taste
Reduce the heat and add turmeric and red chilli powder and saute for a minute or two.
½ teaspoon turmeric powder, ½ teaspoon red chilli powder
Add all the water and bring this to a full boil on medium flame so that the veggies get cooked. Taste and add salt if required.
2 ¼ cups water
Gently, add in the roasted vermicelli little a time while stirring constantly. Stir in the coriander leaves and lime juice. This is the only time you can fix the salt.
Juice of half a lime, Fresh coriander leaves
Bring to a boil and cook on medium flame until most of the water is absorbed. Stir a few times to bring the bottom to the top.
Reduce the flame to the lowest, cover and cook for 5 to 8 minutes. Switch off and keep covered for 5 to 8 mins.
Open, fluff and serve semiya upma with coconut chutney or boiled eggs, or yoghurt-onion raita
Notes
Please refer to the content for substitution options and cooking tips.