May 11, 2015

Vermicelli Upma Recipe / Semiya (Sevia) Upma Recipe



Semiya / Sevia / Vermicelli Upma is our staple. We make it atleast once in a week for breakfast. This is our go to recipe, since it needs just few spices and ingredients. It is a basic recipe, sometimes we add veggies in them, i have quite a few variation of this upma in my blog. Make sure you check them all.


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 5 mins

Cooking Time : 15 mins
Resting Time : 10 mins
Serves : 2

Ingredients:

Oil or Ghee - 1 tsp + 1 tblspn

Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1/2 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves - 1 sprig
Dry Red Chillies - 2
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Onion - 1 medium size chopped finely
Green Chillies - 2 chopped finely
Semiya / Vermicelli - 1 cup
Water - 2 cup
Coconut - 1/2 cup grated
Coriander Leaves - 3 tblspn chopped
Salt to taste

Method:


Heat 1 tsp oil or ghee in a nonstick pan, add in the semiya and roast them lightly. Remove them to a bowl.


Heat 1 tblspn more oil or ghee in the same pan, add in mustard, cumin, urad dal, curry leaves, chillies and asafoetida. Saute them for a min.


Add in onions, green chilli and saute them for a min.


Now add in water, salt and bring it to boil.


Add in semiya and mix well. Simmer the flame and cook covered on low heat for 8 to 10 mins.


Now turn off the heat and add in coconut and coriander leaves. 


Toss gently using a fork.


Cover with a lid and leave for 10 mins more.


Now serve.

Pictorial:
Take all your ingredients


Heat a tsp of oil or ghee in a pan


add in semiya


roast them for 2 to 3 mins


remove them to a bowl


Add some more oil or ghee in the pan, add in mustard,
cumin and urad dal


saute them for a min


add in curry leaves


add in red chillies


and some asafoetida


saute them for a min or so


add in onions and green chillies


season with some salt


toss well


add in water


bring it to a boil


add in semiya


mix well


cover with a lid and simmer 


now it is done


Take it off the heat and add in coconut


add in coriander leaves


toss well


cover  with a lid and let it rest for 10 mins, so it cools
a little and the semiya stays fluffy


Enjoy

9 comments:

  1. Tasty vermicelli upma, love it any time, yours look very tempting. Btw, the non stick is too good, can I know the brand please?

    ReplyDelete
  2. My all time favourite.. I can eat this given at any time of the day.

    Love your blog Aarti and awesome recipes. Have tried some, yet to try some. Would be more frequent and impromptu with comments henceforth when i try..:)

    Keep up the great work

    ReplyDelete
  3. Hi Aarthi,
    I am looking for a masala rava upma recipe. If you could post that it would be helpful for me.

    Thanks in advance

    ReplyDelete
  4. Hi aarthi.. Every time I made this its gets sticky.. Did i made any mistake in procedure?

    ReplyDelete
  5. @Anonymousu must have added too much water or you didn't roast the semiya properly

    ReplyDelete
  6. Whats this vermicelli made with initialy?

    ReplyDelete
  7. Hi aarthi,
    Pls post masala upma recipe. I m waiting 4 it

    ReplyDelete

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