Sunday, August 14, 2011

Semiya Upma

2 cups of Semiya/Vermicelli
1 Onion (chopped)
3 Green chillies (Halved)
1 Tomato (Roughly chopped)
1 Inch Ginger (Chopped)
Few strands of Curry leaves
1/2 Vegetable Seasoning cube
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
1/2 tsp Channa dhal
3 cups of water
Few stalks of Coriander leaves (Garnishing)
Oil for seasoning
salt to taste

  • Heat 1 tbsp oil in a non stick pan and roast the semiya on medium low flame till it changes into light brown colour. Keep stirring in between to prevent it from browning. Keep aside.
  • Heat oil in a wok, splutter the mustard, channa and urad dhal then add the onion, chillies, ginger and curry leaves. Fry for few mins.
  • Then add the tomatoes, turmeric powder, seasoning cube and salt. Stir fry for few mins and add water. 
  • When water comes to boil, add the roasted semiya and well to combine everything. Cover the wok and leave it on medium low flame till water has completely evaporated and semiya is cooked.
  • Serve it hot with your favourite pickle. 

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