Vermicelli Upma

Other name - Semia Upma

Prep Time: 20 min
Cooking Time: 20 min
Serves: 2

Ingredients

1. Roasted Vermicelli - 1 cup

Vegetables

1. Onion - 3 medium sized
2. Carrot - 1 small sized
3. Capsicum - 1 small sized
4. Beans - 5 to 7

Other Ingredients

1. Green chillies (vertically slit) - 2
2. Fresh grated coconut - 3 tbsp
3. Thick yogurt - 1 tbsp
4. Hot water - 2 cups
5. Lemon juice (optional) - 1 tbsp

For Seasoning

1. Gingelly oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Bengal gram dhal - 1 tsp
5. Split yellow moong dhal - 1 tsp
6. Roasted, peeled peanuts - 1 tbsp
7. Curry leaves - few

Method

1. Wash & finely chop vegetables; set aside.
2. Heat oil in a kadai, add mustard seeds & let it splutter.
3. Add rest of the seasoning ingredients one by one, saute for few sec until golden brown.
4. Add chopped onion & saute until light brown.
5. Add all the other chopped vegetables including green chillies & stir fry for 3 min in high flame.
6. Close with lid & cook on low flame for 3 min.
7. All the vegetables should be well sauteed to a light golden colour.
8. Open lid, add thick yogurt, mix well & cook for a min or two.
9. Pour in the hot boiling water & allow mixture to boil for 3 min.
10. Now add roasted vermicelli, combine well, cover with lid, reduce flame to low; cook for about 3 min.
11. Open lid, add fresh grated coconut & combine well; cover with lid; cook for 2 min.
12. Open lid & cook uncovered for about 2 min so that the remaining water dries up & the upma appears non sticky.
13. Drizzle lemon juice & serve hot with any pickle of your choice.

NOTE

• Using gingelly oil for all upmas impart a unique flavor & taste to the recipe.
• Using hot water for the upma is just to save time.
• Add half a piece of crushed ginger if desired.
• Can also substitute yogurt with finely chopped tomatoes.