Vermicelli Upama | Semiya Upama Recipe
Ingredients
- Vermicelli/Semiya- 3 cups
- Beans- few
- Carrot- 1 no.
- Frozen/fresh peas- Handful
- Onion- 1 no.
- Tomato- 1 no.
- Green chillies- 2 no.
- Salt- 2 to 2.5 teaspoon
- Sugar- 2 teaspoon
- Grated coconut- 2 teaspoon optional
- Lemon- 1 teaspoon
Seasoning ingredients
- Cooking oil- 7 teaspoon
- Mustard seeds- 1 teaspoon
- Split black gram lentil- 1 teaspoon
- Split chick pea lentil/chana dal- 1 teaspoon
- Broken red chilly- 1 no.
- Curry leaves- few
Instructions
Preparation
- Wash,peel and chop carrot and beans in to 1/2" length pieces. Chop onion and tomato in to medium sized pieces.Slit green chillies. Keep them aside.
Method
- Add chopped carrot, beans and peas in to vessel along with 1/2 cup of water. Let it cook till soft.
- Heat a pan/kadai, adding vermicelli. Dry roast them till they turn slightly brown and switch off. Transfer the roasted vermicelli to a plate.
- Heat the same pan/kadai, adding all the seasoning ingredients in the order mentioned, saute till mustard seeds splutter. Add onions, saute till they turn transparent. Then add tomatoes, when they turn mushy add cooked vegetables.
- Now add green chillies and 3 cups of water. Add salt, sugar, grated coconut and bring it to boil.
- When it is boiling, squeeze a teaspoon of lemon juice and add roasted vermicelli to it. Keep on stirring while adding vermicelli.
- Let it cook till the water evaporates. Fluffy and tasty vermicelli upama/Semiya upama is ready to serve.
Note:
- If the tomato is more tangy, then skip lemon juice.
- If you like, you can add cashews and groundnuts too to enrich the taste.
- Do not compromise with oil, otherwise the upama turns very dry.
- If you add green chillies to the seasoning itself, chances of vermicelli upama turning spicy is more. Better put them after adding water.