Vegetable Semiya Upma
Vermicelli Vegetable Upma makes for a decent breakfast or evening tiffin.
Vegetable Semiya Upma Recipe
Prep & Cooking Time: 30 mts
Serves 4-5 persons
Cuisine: South Indian
2 cups vermicelli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
1 1/4 cup chopped vegetables (potatoes, carrot, beans, green peas)
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1 tbsp ghee or oil
1 tsp ghee
1 tsp mustard seeds
1/2 tbsp split black gram
1″ cinnamon stick
12-15 curry leaves
1 Heat ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
2 Add the sliced onions, green chillis and ginger, saute for 2 mts.
3 Add the chopped vegetables and salt and saute on medium heat for 2 mts. Place lid and cook on medium flame for another 3 mts. Now add the chopped tomatoes and saute for 2 mts.
4 Now, add the roasted semiya to the sauteed vegetable base and combine well. Add 4 1/2 cups of water and bring to a boil. Reduce flame, place lid and cook till the vegetables and vermicelli turn soft and the water evaporates. Garnish with coriander leaves.
5 Serve hot with chutney or pickle of your choice.
For variation, garnish with grated coconut. You can add roasted cashews too.
Check out Vermcelli Upma recipe without vegetables.