Semiya Upma or Vermicelli Upma is an ideal stop gap recipe which comes handy especially when you are short of time or vegetables. This is very good for morning breakfast as well as evening snacks. The taste is so good that you will not need any side dish or accompaniments. If you are particular that you want a side dish you can try Coconut Red Chutney. It can be made in a very short time with the available vegetables or even just onions. If you want you can add finely chopped tomato, carrot, beans, cauliflower, green peas etc,. Normally the kids who do not like upma, love this and they will enjoy this as lunch on school days.
Now let us see the Semiya Upma or Vermicelli Upma recipe…
- Vermicelli – 1 cup
- Water – 3 cup
- Onion – 1
- Green chilli – 2
- Curry leaves – few
- Ginger – 1 inch
- Salt – to taste
- For seasoning:
- Mustard – ½ tsp
- Urad dhal – ¼ tsp
- Pepper – ¼ tsp
- Oil – 2 tblsp
Chop onion and ginger lengthwise. Slit the green chilli. Heat oil in a pan and add the seasonings. Then add curry leaves, onion, green chilli and ginger.
Add vermicelli and sauté for a few minutes. Add water and salt and allow it to boil. Cover the pan with a lid and low the flame.
After 10 minutes open the lid and stir well till the water gets absorbed by vermicelli. Serve with tomato red chilli chutney.
Whenever you buy the vermicelli you can dry roast in the pan and store it after cooling so as to avoid the stickiness of the vermicelli.
If you like vegetable you can add finely chopped carrot, beans and peas after sauting the onions.