Semiya upma recipe is a quick fix breakfast dish which is popular in South India, and it is made from the ingredient called semiya which is popularly called as `vermicelli`.
To make semiya upma, wash and clean all the vegetables and chop them into fine pieces and keep it aside.
Place a skillet in the stove and just add a cup of semiya in it and adjust the flame in medium flame.
Dry roast till it becomes light brown. Roast it in such a way that the colour is even and light brown all over.
Transfer it to a plate and keep aside.
Place the skillet again in the stove and pour in a little oil.
Once the oil is heated just tip in a tea spoon of mustard seeds in it and when it splutters toss over the green chilli, grated ginger, curry leaves one by one and slowly drop in the peanuts to it.
Once they turn golden brown, add the chopped onion and fry till translucent.
Now add in the tomato and stir well.
At this stage, throw in the finely chopped vegetables one by one while stirring gently.
Besides, sprinkle the required salt and lower the flame.
Pop the lid on and let it cook for a minute or two.
After two minutes, just open the lid and splash two cups of water, and let it boil for some time in high flame.
After a while, the vegetables will get cooked up well and here you add the roasted semiya to the boiled water with vegetables.
Mix everything together and close it with the lid again for 3-4 minutes approximately and simmer.
Open the lid after five minutes to see the semiya being cooked up completely.
Garnish it with some chopped coriander leaves and smear a teaspoon of ghee over it and turn off the stove.
Serve it hot with South Indian special shallots sambhar and coconut chutney and sugar along with a cup of aromatic filter coffee.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.