Semiya UpmaApr 1st, 2009 | By Sowjanya | Category: All Recipes, Breakfast Recipes, Veg - Recipes
When I’m in a hurry and want to whip up a quick breakfast or a brunch to carry in my lunch box, this is what I cook. Semiya upma, delicious and easy to prepare with a handful of ingredients from your pantry. I learnt to cook the perfect semiya upma that does’nt turn out soggy, from my mother in law. Throw in a few vegetables of your choice to make it a nutritious meal. Lets take a peek…
2 cups semiya (I used MTR vermicelli)
5 cups of water
3 tbsps cooking oil
1 tsp mustard seeds
½ tsp cumin seeds (jeera)
3 tbsps chana dal (senagapappu)
1″ grated ginger/finely chopped
8 green chillies (slit)
2 tbsps cashew nuts (roasted)
curry leaves – 8 to 10
¼ tsp turmeric
Salt to taste
Juice of 1 large lemon (adjust)
- In a deep bottomed vessel, bring to boil 5 cups of water. When the water starts dancing around, add 1 tsp of oil and the semiya. Stirring gently cook for 2-3 mts (not more than that). Turn off the flame. Drain all the water and set the semiya aside.
- Heat the remaining oil in a vessel. On low flame, add mustard seeds, cumin seeds and allow them to crackle. Add chana dal and fry for a minute or two. Add grated/chopped ginger and fry for another minute.
- Add green chillies, curry leaves, turmeric, roasted cashew nuts and salt to taste. Fry for 1 minute on medium flame.
- To this mixture add the drained semiya and mix gently to coat the tempering. Adjust salt and just before turning of the flame, add lemon juice and stir well. Serve hot.
Note: I add chopped vegetables like carrots and green peas sometimes to this dish for that extra nutritious touch.
Adding oil to water before boiling semiya does’nt make it sticky. Also make sure you do not over boil it else it would turn mushy. Give a nice quick boil and drain immediately.