Semiya Upma / Vermicelli Upma (without onion and mixed vegetables)
A tasty snack or a breakfast dish !!!
Serves: 3 - 4
For the semiya / vermicelli:
1/2 teaspoon ghee
200 g ( 1 cup ) semiya / vermicelli (Indian standard measuring cup of 200 ml / 8 oz capacity)
4 cups water
1/2 teaspoon salt
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.
For the 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 or 6 nos
2 green chilli, slit lengthwise
Extra 1/4 teaspoon salt ( or to taste )
2 tablespoon grated coconut
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 and slit green chilli,. Mix all the ingredients well and fry for 3 - 4 minutes until fragrant and crisp.
Add cooked vermicelli / semiya and adjust salt to taste. Mix well. Cover with a tight lid and cook on a low heat for 5 minutes. Open the lid and sprinkle grated coconut. Stir continuously until semiya and grated coconut well combined. Serve hot with fruit juice / tea / coffee / Kerala mixture / Namkeen …