Saturday, 10 May 2014
Vermicelli/Semiya Upma
This dish is good for breakfast, and this is a very easy and quick one for busy mornings. vermicelli is the name for the Indian shyavige and its used in kheer, upma, pulav. I have seen the transformation of this preparation called shavige (Indian noodles) in my lifetime. As a child, my grandma always made ottu shavige (preparing the vermicelli herself), my mother used to bring home ready-made vermicelli and fried it before cooking and now I have the ready to use fried variety, thanks to food technology.
Ingredients for Vermicelli/Semiya Upma:
Roasted Vermicelli – 1 cups
Oil – 2 tbsp
Asafoetida - a pinch (optional)
Mustard Seeds – 1/2 tsp
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minapappu
Slit Green Chillies – 4
Curry Leaves – a string
Diced Onions – 1 medium
Diced Tomato - 1 medium
Fresh or Frozen Peas and corn – a feast full
Grated carrot - 1
Lemon Juice – 1 tbsp(optional)
Salt – to taste
Water – 3 cups
To prepare Vermicelli/Semiya Upma:
1. Heat oil in a heavy bottomed pan
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
Vermicelli Upma is ready, Garnish with chopped coriander and serve hot with coconut chutney or curd.
Tips / Notes:
· If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.
· For Vermicelli Upma, you need to add 2 cups of water for every 1 cup of Vermicelli.
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This is our favorite and great for breakfast. Even all my family members love this.
ReplyDeleteThanks for the information on such recipes. It is very helpful to me.
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