Semiya upma is a common recipe made during busy mornings in my home. Amma keeps it simple, she just tempers basic spices like mustard, urad dal, curry leaves in oil and saute onion, chilli and ginger. Then add in semiya and water. Cook till done and serve it up. Most of the days my mom's semiya upma ends up mushy and sticky. Even though it doesn't look appetizing we had it. No choice for us during that busy time.
Cooking semiya/ vermicelli can be quite tricky, because it is quite starchy and gets over cooked within seconds and also it depends on the amount of water you add. If you add a little more water, then you will get a pasty, mushy semiya upma.
My perimma(Aunt) showed me a cool way to make the perfect fluffy upma. She cooked the semiya just like pasta and drain them. Then she makes it like traditional upma. This way you get the perfect non sticky upma all the time.
I followed her steps and made this masala semiya bhath. And it was yummy. So here you go to the recipe..
Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves - 2 to 3
Semiya / Vermicelli - 1 packet / 150 grams
Water - as needed to boil semiya
Salt as needed
Oil - 1 tblspn
Ghee - 1 tblspn
Cinnamon / Pattai - 1 inch stick
Bay Leaf / - 1 small leaf
Fennel Seeds / Sombu / Saunf - 1 tsp
Cardamom / Elachi - 4
Onion - 1 large chopped finely
Green Chilli - 1 chopped finely
Curry leaves - 1 spring
Ginger - 1 tblspn grated
Tomato - 1 large chopped finely
Carrot - 1 chopped finely
Beans - 10 chopped finely
Peas - ½ cup ( I used frozen)
Chilli powder - 1 tsp
Coriander Powder / Malli podi - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Garam Masala Powder - 1 tsp ( Click here for Recipe )
Cumin Powder / Jeera Powder - 1 tsp
Salt to taste
Water - 1 cup
Lemon Juice as needed
Start by cooking the semiya. Boil lots of water in a large pot. When it starts to boil, add in salt. Now add in the semiya and cook for 5 to 8 mins till the semiya is done. Keep a eye on the semiya and it can turns mushy easily. Once it is cooked, drain it and set aside.
Heat oil and ghee in a large kadai. Add in cinnamon, bay leaf, cardamom, fennel seeds and saute for 30 sec.
Now add in onions, green chilli, ginger, curry leaves and cook for couple of mins.
Once the onions is wilted, Add in the veggies and saute for 5 to 8 mins.
Once the raw smell is gone add in the tomatoes and frozen peas. Mix well and cook for 2 mins.
Now add in all the spice powders and salt. Mix well and cook for a min.
Now add in some water and mix well. Cover the kadai and cook this for 10 mins till everything is cooked and tender.
There should be some sauce left in the kadai. Because when you add the cooked semiya it absorbs all the masala. If there is not water or saucy kind of stuff left in the kadai. Add in some more water.
Now add in the cooked semiya and toss well with the masala. Stir for couple of mins so the semiya gets heated all the way through.
Cover and simmer for 5 mins so the flavours will get united.
Squeeze in some lemon juice and mix well.
|Take all your ingredients|
|Boil lots of water|
|Add in some salt|
|Add in semiya and cook till tender|
|now drain and fluff it up|
|Heat oil and ghee. Crackle the whole spices|
|Add in onions|
|Saute for couple of mins|
|Add in ginger, chilli and curry leaves|
|Add in all the veggies|
|And peas and tomatoes|
|Add in salt and spice powders|
|pour in some water|
|cover and cook|
|once the veggies are cooked and some sauce is left in the kadai|
|Add the cooked semiya|
|mix well..Squeeze some lemon juice|
|Cover and let it simmer for 5 mins|