SEMIYA (VERMICELLI) UPMA

Semiya upma is a variety of upma – it is a recipe which is prepared in the North as well as the South of India. But ever since ‘Maggie’ (read noodles) emerged in the market, semiya (vermicelli) upma has taken a back seat.

Ingredients

Vermicelli – 1 ½ cups

Turmeric powder – ½ tsp

Salt to taste

Onion – 1 (sliced)

Green chilli – 2-3 (chopped fine)

Shelled green peas - 1-2 tbsps

Curry leaves – 8

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Cumin seeds – 1 tsp

Oil – 2-3 tbsp

Grated coconut – 2-3 tbsp

Roasted groundnuts / cashew nuts – 1-2 tbsp

Coriander leaves – 1 tbsp

Method

Boil 5 cups of water in a vessel.

Add turmeric powder and salt and stir.

Add vermicelli to the boiling water and stir well till it gets cooked.

Remove from stove and transfer to a colander to drain off the water.

Set aside for 5 minutes.

Hold the colander under running water (cold) tossing the vermicelli so that the whole vermicelli is washed well.

Set it aside for 10 minutes.

Heat oil in a non-stick pan. Add mustard seeds, cumin seeds, urad dal, chana dal.

When they splutter, add sliced onion and fry till light brown. Add a pinch of turmeric powder and a pinch of salt, green chilli pieces and curry leaves and fry for one or two minutes. 

Add peas and fry for a few minutes - cook covered on low heat for a couple of minutes till the peas get cooked.

Keep the heat low, and transfer the vermicelli to the kadhai, sprinkle required salt (most of the salt must have been washed away in the running water) and stir gently.

Add grated coconut and mix well.

Garnish with chopped coriander leaves, grated coconut and roasted cashews / groundnuts.

Serve hot with a tbsp of ‘farsan’ (optional) - with tomato ketchup or coconut chutney.

                                          

Tips

If you don’t want to end up with a lumpy dish, stick to these tips - add the vermicelli only when the water has started boiling.

Also wash the boiled vermicelli under running water and set it aside to allow it to drain well – otherwise it will turn sticky.
 © Copyright 2011. Brinda Balasubramonian.