Vermicelli Upma ( Semiya Upma )

Serves: 2 - 4

You will need

For semiya / vermicelli:

1/2 teaspoon ghee
200 g ( 1 cup ) semiya / vermicelli
4 cups water
1/2 teaspoon salt

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1/2 - inch piece ginger, finely chopped
1 spring curry leaves
2 green chilli, slit lengthwise
1 onion, finely sliced
1 carrot, finely grated
4 French beans, finely sliced
Extra 1/2 teaspoon salt ( or to taste )
2 tablespoon grated coconut ( optional )

Method

In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).

Heat 4 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside.

Final preparation:

Heat 1 tablespoon cooking oil in a frying pan / kadai. Add mustard seeds. When they start to crackle, add cumin seeds ( jeera ), urad dal, curry leaves, chopped ginger, slit green chilli, sliced onion, grated carrot and finely sliced French beans. Mix all the ingredients well and fry for 3 - 4 minutes. Cover with a lid and cook on a low heat for 5 minutes.

Add cooked vermicelli / semiya and adjust salt to taste. Mix well and stir continuously for 5 minutes. Sprinkle grated coconut ( optional ) and serve hot.