Two years back, one day when I was talking with my friends in the evening, and discussing the dinner plan, I told them I am planning to make semiya upma, and one among the group told that making upma with semiya/vermicelli is totally new to her. Somehow that incident came to my mind yesterday while I was making this for my breakfast. Since blogging was in the back of my mind, as to what to post, I clicked while making the upma and here comes the recipe.Check out my
Rava kichidi recipeArisi upmaPori upma South Indian style aval upma
I used roasted semiya, if using non-roasted semiya, add a tsp of ghee or oil in a pan and roast this on a medium flame until it gets roasted evenly.In a pan add 1 tbsp of oil. Add the mustard seeds, urad dal, chana dal, slit green chilis, and curry leaves.Roast this well, the mustard will start spluttering and the dal will turn golden brown. If needed you can add broken cashews at this stage and roast this till golden brown.
Now add the finely chopped onions to this and add a little salt.Cook till translucent.
Now add 1 cup of chopped veggies. Saute for 2 minutes.
Add 1.5 cups of water to this and add the turmeric powder, salt, and asafoetida.Keep the flame medium and allow this to boil. Once it starts rolling boil, simmer the flame.
Add 1 cup of roasted semiya to this.Gently give this a mix.Check for salt at this stage.
Cover this and cook till the water gets fully absorbed.Stir in between.Once it is fully done, switch off the flame and keep it covered for a minute
If needed garnish with coriander leaves.Serve it hot with any pickle or chutney or sugar or simply enjoy as it is.
Notes: Vermicelli upma or pulao is my all time favourite. Can have it any time of the day. Your pics are tempting me big time. Regards,Seemaamchi-bong-konnexion.blogspot.comseemabbas.blogspot.com Lite Bite Upma looks lovely! You seem to master your cam. Lovely clicks 🙂 https://treatntrick.blogspot.com https://www.panchamrutham.blogspot.com/ Deepa Hamaree Rasoi
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