Semiya/Vermicelli Upma

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Semiya/Vermicelli Upma

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min

Ingredients

Serves : 3
  • 2 cups semiya, ( i used thick semiya)


  • 4 cups water


  • 1 nos ginger( root, skinned and chopped finely)


  • 1 nos onion,skinned and chopped finely


  • 2 nos red dry chili (cut into small)


  • 2-3 nos green chili, chopped


  • 3 tbsp coconut oi


  • 1/2 tsp mustard seeds


  • 2 sprig curry leaves


  • 1 cups cashew nuts, optional


  • 1 tsp salt or to taste

Directions

  • • Dry roast semiya / Vermicelli Until Light golden brown. Keep a side.
  • • Heat 1 Tablespoon oil/gee in a pan, add cashew nut. Fry until golden brown, remove from oil.
  • • Add remaining oil/ghee, pop mustard. Add onion, red chili, and green chili and curry leaves. Sauté until onion becomes light brown and soft.
  • • Add water and salt, allow boiling.
  • • When it starts boiling, add roasted semiya/ Vermicelli. Mix well.
  • • Cover and cook until all water is absorbed (it will take 5 to 10 minutes). Uncover and stir occasionally to prevent sticking and burning.
  • • Turn off the heat; garnish Semiya Upma with fried cashew nuts. Serve warm, enjoy!