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Preparation Time : 10
Cook Time : 15
Total Time : 25
Vermicelli 1 cup
Onion 1 large chopped
Green chillies 1-2 chopped
Ginger 1" piece sliced
Fresh vegetables 1 cup; beans, carrot (both sliced) green peas
Mustard seeds 1 teaspoon
Urid Daal/ split black gram 1 teaspoon
Split cashewnuts 1/2 teaspoon
Asafoetida 1 pinch of
Turmeric powder - 1 pinch of
Coriander leaves - 1 tsp
Ghee/oil, salt, water 1/2 cup
Firstly roast the vermicelli in little ghee or oil, till golden in colour. Set this aside.
Heat oil in a pan, splutter mustard seeds and then add urid dal. Now sauté the sliced onion, ginger and green chillies. Stir and fry till the onion is soft and translucent. Add turmeric powder and asafoetida, then the cashew pieces.
Add the sliced beans and carrot. When these are half cooked, add half a cup of water and bring it to boil. Add the vermicelli, sprinkle salt to taste and stir. Simmer in medium heat till the water is absorbed and vermicelli is almost cooked. Stir in the green peas.
When the mix is fully cooked and dried, remove from flame. Sprinkle coriander leaves.
Semiya/Vermicelli upma is ready. You can squeeze in a few lime juice if you prefer a bit of tanginess (entirely optional).
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