Monday, 18 November 2013

semiya upma

semiya upma

semiya Upma is a common South Indian breakfast dish. Here is the recipe for this simplest break fast  that is semiya upma.

Ingredients to prepare semiya upma:

    Vermicelli – 1 cup (small thin)
    Oil – 2 tsp
    Mustard seeds – 1/2 tsp
    Split urad dal – 1 tsp
    Channa dal – 1 tsp
    Curry leaves – a few
    Asafoetida – a pinch
    Green chillies – 3 (slit lengthwise
    Ginger – 1 tsp (grated)
    Onions – 1/2 cup (finely chopped)
    Salt – to taste
    Carrot (small size) – 1 (finely chopped) (optional)
    Beans – 10 (finely chopped) (optional)
    Peas – 1/4 cup (I ve used frozen peas) (optional)
    Water – 1 3/4 cup (1 1/2 cup without vegetables)
    Ghee 1 tsp

Method of Preparation for semiya upma: 

In a wide vessel, add a tsp of ghee and toss the vermicelli in a medium flame.
    After 2 minutes, remove it from the heat before the color changes.
    Transfer them to a plate and in the same pan, in medium heat, add oil and add the mustard seeds.
    When the mustard seeds starts to splutter, add the asafoetida followed by the curry leaves, channa dal and split urad dal.
    When they turn golden brown, add the green chillies followed by the grated ginger and chopped oinions.
    Fry till the onions become translucent and add all the vegetables.
    Add some salt and add 1 3/4 cup of water and cover it with a lid.
    When the veggies are 3/4th done, add the vermicelli and mix well.
    When all the water gets evaporated, cover the lid and keep it in simmer flame for 5 to 10 minutes or until the vermicelli/semiya  becomes soft. that your simaya upma.
    Serve hot with sugar, coconut chutney or even pickle.

Note when your preparing semiya upma:

    Since I am adding around 1 1/4 cup of veggies, I add 1/4 cup extra water.
    Upma should be removed from the heat before it gets mushy.
    For semiya upma, if you add little extra oil, it will be seen more after it is done.


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