Semiya-Upma

#SemiyaUpma : I have posted different varieties of #upma starting from rice, rawa, broken wheat to all types of millet. Here let me present one more upma with #Semiya [ #Vermicelli ].
Doing semiya upma is little bit tricky! Extra care should be taken to roast the semiya and the secret lies in the amount of water added to cook the semiya. Now roasted semiya is readily available in the market which makes it easier to prepare.
Here I have used unroasted semiya. The ingredients given here is just enough to make upma for two people.
Now to the recipe.

Ingredients :
1 cup	Semiya [ Vermicelli ]
1 medium size	Onion, finely chop
2 or 3	Green chilly, halve into two lenthwise
1/4 cup	Carrot finely chopped
1/4 cup	Beans finely chopped
1/4 cup	Capsicum finely chopped
1/4 cup	Green peas
8 - 10	Curry leaves
2 Tsp	Coriander leaves finely chopped
1/2 Tsp	Ginger paste [ optional ]
1 1/2 Tsp	Salt [ Adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
1 pinch	Asafoetida powder
2 Tsp	Oil
1/2 Tsp	Ghee

Method :
Heat a kadai over a medium flame.
Add semiya and ghee.
Keep stirring till it turns golden color.
Transfer on to a plate and keep aside.

In the same kadai add oil and wait until oil attains required temperature.
Now crackle mustard seeds and then add black gram split [ urad dhal ].
Roast until black grams turns golden color.
Then add asafoetida, green chilly, half of coriander leaves and curry leaves in the order.
Saute for half a minute.
Then add onion and saute until it becomes translucent.
Now add ginger paste and saute until its raw smell goes off.

After that add beans and carrot and saute for a minute.
Next item to be added is green peas and capsicum.
Saute for half a minute.

Add one cup of water and salt.
Keep the flame at HIGH.
Stir well to dissolve the salt and bring it to boil.
When it starts boiling reduce the flame to SIM position and then add roasted semiya.
Mix well with a long ladle.
Keep stirring for a minute and then close with a lid.
Let it simmer for 3 minutes.
After 3 minutes remove the lid and stir well carefully.
If you give too much pressure the semiya upma would get mashed up.

Adjust salt and check whether the semiya becomes soft.
If not keep it closed for 2 more minutes.

After 2 minutes garnish with coriander leaves and transfer on to a serving plate.
Serve hot with coconut chutney or tomato sauce.

Enjoy hot n spicy semiya upma for breakfast or dinner.





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