Semiya upma makes a very good breakfast. It can be turned into a very healthy breakfast by adding vegetables of your choice. Our favourite vegetables for this are beans, carrots and potatoes. As potatoes are kids favourite vegetable and it is served to them in some form or the other most of the days, I try to avoid them in some dishes deliberately. Otherwise it adds good taste to the upma. Another favourite vegetable I add sometimes is peas. Semiya upma also makes a very convenient lunch to school. This is the way I make it…
Beans and carrots washed and chopped into pieces.
Green chillies washed and slit. A small ginger piece washed and peeled. (About 1 cm in size)
When the pan is warm enough, add vermicelli and dry roast it.Take it aside and keep it handy.
Add seasoning with one red chilli, chana dal, urad dal, mustard seeds, jeera and curry leaves.
Once seasoning is fried, add slit green chillies. Fry for few more seconds.
Add cut beans and carrots (any other vegetables you are adding). Add little salt.
Cook vegetables until they are tender; it takes about 5 to 8 minutes.
Add two cups of water and salt. (If you taste the saltiness of the water it should be little saltier than normal such that when you add vermicelli and cook, it comes to normal saltiness)
Once water comes to boil add roasted vermicelli.
Let it cook. Once water is ¾ evaporated, you can place the lid on and continue to cook for another 5 minutes.
Semiya upma is ready!
Preparation time: 10 minutes
Cooking time: approximately 25 minutes
Vermicelli – 1 cup
Beans – few (I took about 15 to 20)
Carrots – 2 small ones (about ½ cup)
Green chillies – about 3 to 5
Ginger – a small piece (about 1 cm in size)
Red chillies -1
Chana dal (Bengal gram dal) – 2 tsp
Urad dal (split black gram dal) – 1 tsp
Rai (avalu, mustard seeds) – 1 tsp
Jeera (jeelakarra, cumin) – 1 tsp
Curry leaves – few
Coriander leaves – few (optional)
- Dry roast vermicelli until rawness is gone, and it turns to light brown in colour.
- Wash beans, carrots and cut into pieces (any other vegetables you are using).
- Heat a pan with 1-2 tbsp. of oil. Once oil is heated add seasoning items. Once seasoning turns brown, add slit green chillies. Fry for few more seconds.
- Add beans, carrots, little salt and stir. Let this cook until vegetables are tender (about 6 minutes).
- Add 2 cups of water, required amount of salt.
- Once this comes to boil, add roasted vermicelli, stir and cook.
- When water reduces in quantity (about 70%, it takes about 7 minutes), put the lid on and cook (for about another 5 minutes) on low to medium heat.
- Once all the water is evaporated and vermicelli looks cooked, switch off the stove and add coriander leaves.