Semiya Upma
Semiya Upma is a popular South Indian breakfast dish made with vermicelli (semiya), vegetables, and spices. It is a flavorful and satisfying dish that is quick and easy to prepare.
Ingredients
- 1/2 cup vermicelli (semiya)
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1 small carrot, diced
- 1 small potato, diced
- 3 green chilies, slit lengthwise
- 1/2 inch ginger, finely chopped
- 1 sprig curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 teaspoon oil
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish (optional)
Instructions
- Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add asafoetida, chopped ginger, slit green chilies, and curry leaves. Saute for a few seconds.
- Add finely chopped onions and sauté until they turn translucent.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now, add diced carrots and potatoes. Mix well and cook for 2-3 minutes.
- Add vermicelli (semiya) to the pan and roast it lightly for 2-3 minutes until it turns golden brown and aromatic.
- Pour 2 cups of water into the pan. Add salt according to taste. Mix well.
- Cover the pan with a lid and let it cook on low heat for about 5-7 minutes or until the vermicelli is soft and all the water is absorbed.
- Once cooked, fluff up the semiya upma with a fork.
- Garnish with fresh coriander leaves (optional) and serve hot.
Note
- You can add other vegetables like peas, bell peppers, or beans according to your preference.
- Adjust the quantity of green chilies according to your spice preference.
- Make sure to roast the vermicelli well to prevent it from becoming mushy.
- You can also sprinkle some lemon juice on top before serving for an extra zing.
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