Vermicelli / Semiya Upma

Vermicelli / Semiya Upma is a common, popular, easy to make South Indian Breakfast variety.

Ingredients:

Vermicelli / Semiya– 2 cups

Turmeric Powder – ½ tsp

Onion – 1 (finely chopped)

Tomato - ½ (finely copped)

Green Chillies – 3 to 4 (slitted)

Ginger – 1 inch piece (finely chopped)

Carrots – 1 medium sized (finely chopped)

Coriander Leaves – for garnish 

Salt – to taste 

Water – 3 cups 

For seasoning:

Mustard Seeds – ¾ tsp

Channa dhall – 1 tsp

Urad Daal – 1 tsp 

Curry Leaves – few

Hing / Asafoetida - a pinch

Oil –1 to 2 tbsp

                        

Directions:

Heat oil in a kadai; add 1 or 2 tsp oil and fry the Vermicelli till it turns slightly golden brown in colour. Keep aside.

Heat the remaining oil in the same kadai; add all the ingredients under "For seasoning", one by one.

After it crackles, add chopped Onion, Ginger and Green Chilli. Fry till Onion becomes translucent.

After that add Tomatoes and Salt; saute till the Tomato becomes soft. 

Add the chopped Carrots and allow to cook in a medium flame. Sprinkle water, if necessary.
When the Carrot is cooked, add 3 cups of water and salt; allow to boil. 

When it starts boiling, add the roasted Vermicelli, stirring continuously and reduce the flame to medium. Cover the pan and cook the Vermicelli / Semiya till the water is absorbed (stir occasionally while simmering).  Turn off the stove.

Serve hot with Coconut Chutney

Note:

Normally the Vermicelli to Water ratio is 1:1.5.  This also differs according to the thickness of the Vermicelli.

Check for Salt before adding Vermicelli to the water

You may also substitute Red chillies for Green chillies.

Adding Tomatoes is optional; you may also add finely chopped Beans, Peas to the Upma.

Adding little ghee enhances the flavour and taste of this dish.

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