Dec 27, 2011

Semiya (Vermicelli) Upma with Mutter

Semiya Upma with fresh mutter

Serves: 2


For the  semiya / vermicelli:

1/2 teaspoon ghee

200 g ( 1 cup ) semiya / vermicelli

4 cups water

1/2 teaspoon salt

For the  seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1/4 teaspoon urad dal

1 onion, finely sliced

1/2 - inch piece ginger, finely chopped

1 spring curry leaves or 6 nos

2 green chilli, slit lengthwise

1 cup mutter fresh green peas, boil separately ( Microwave cooking time 4 minutes on high power (750 W with 1/4 cup water. Pressure cooking method - 1 whistle on high with 1/2 cup water)

1/2 cup finely chopped carrot / French beans, steamed separately (optional)

Extra 1/2 teaspoon salt ( or to taste )

2 tablespoon grated coconut ( optional )


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 ) and urad dal. Fry for 1 minute.

Add sliced onion and fry till golden color on a low to medium heat.

Add curry leaves, chopped ginger and slit green chilli. Saute until fragrant.

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

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