Jan 12, 2009

Semiya Upma

Semiya Upma is my favorite. But whenever I make this upma, it becomes like payasam :( or some kind of kozha kozha thing. So whenever I go to India I ask my patti or my MIL to make this upma and eat it. But this time, when I bought this bambino Vermicilli packet, I saw the recipe in it and wanted to give a try. Surprisingly it came out very well. Here is the recipe I followed.

Ingredients:-
  1. Semiya - 1 cup
  2. Water - 1 1/2 cup
  3. Salt to taste
  4. Onion - 1
  5. Tomato - 1
  6. Oil - 1 tsp
  7. Mustard seeds - 1/4 tsp
  8. Urad dhall - 1/2 tsp
  9. Green chillies - 1
  10. Asafoetida powder - a pinch.
First pre heat a pan with a drop of oil, fry the vermicelli to golden brown and keep it aside. In the same pan, pre heat remaining oil, splutter mustard seeds, fry urad dhall and add green chillies and asafoetida powder and fry it for a second. Now add the chopped onion and saute till it becomes transparent. Add tomato and stir it for another minute. Now add the water and salt and bring it to boil. Now add the fried vermicelli and stir it well. Cook it for another five minutes till the vermicelli is fully cooked. Turn off the stove when the water is fully absorbed, add the chopped coriander leaves and cover the upma with a lid. Serve it hot with tomato ketchup.
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