SEMIYA UPMA
Among the various upma varieties of south indian cuisine,Semiya Upma is an easy,tasty and really fast breakfast recipe. Semiya Upma comes in handy for those really hurried up mornings and can be made in a jiffy,if you have vegetables chopped ready.It doesn’t require any accompaniment really but i have served it with tomato pickle.The addition of veggies is surely your choice,you can add beans,peas,carrot.Nice method of including vegetables for those kids who fuss eating them.This is one of those tiffin varieties that is not served in hotels,not that i know of,do let me know if you have had it at some hotel.I make this as an evening snack too.Let’s get to the recipe now..
width:300px; padding:5px 0;">
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 1 cup Semiya / Vermicelli -
- 1 Onion -
- 1 Carrot -
- 1 Capsicum -
- 1 Tomato -
- to taste Salt -
- 1 pinch Turmeric powder
- Coriander leaves -for garnishing
- 1/2 Lemon -
- 3 tsp Oil-
- 1 tsp Mustard -
- 1 tsp Channa dal -
- 1 tsp Urad dal -
- 2 Green chillies -
- 1 sprig Curry leaves
Ingredients
TO TEMPER
|
|
- Chop the vegetables and keep them ready.
- Take a small kadai and add oil and mustard and when it splutters add channa dal, urad dal.
- Add onions,curry leaves and green chillies and fry till they become translucent.
- Add turmeric powder,rest of the vegetables and fry.
- Add a cup of water and add salt.
- Meanwhile roast semiya in another pan with very little oil and keep it ready.
- Add this to the boiling vegetables and mix well.
- Cook till done.The semiya should not stick with one another.
- Squeeze half a lemon and switch off the flame.
- Garnish with coriander leaves.
- Enjoy with your favourite pickle.
Notes
You can even make this only by adding onions too, I have added vegetables for colour and to make it a bit healthy.
To make it richer you can add cashew nuts while tempering.
Add a bit of ginger while frying the veggies.That gives a great taste.
Leave a Reply