By Vidushi Singh
Delicious and simple to make, this is. Tamil-style Semiya Upma is ideal for breakfast or a quick supper.
2 cups Semiya/Vermicelli thin & roasted 1.5 cups Water 1 Large Onion Finely Slice 1 Small Tomato Finely Chopped ¼ cup Carrots Finely Chopped ¼ cup Fresh Green Peas 1 Green Chilli Chopped 10-12 Fresh Curry Leaves 3 teaspoon Oil ½ teaspoon Mustard Seeds ½ teaspoon Cumin Seeds 1 teaspoon Urad Dal 1 teaspoon Chana Dal ¼ teaspoon Asafoetida Salt as needed
Heat 3 teaspoons of oil in a large skillet. Add 1/2 teaspoon each of mustard seeds, cumin seeds, urad dal, and chana dal.
Add 1/4 teaspoon asafoetida as they sputter. Add a chopped green chilli and 10 to 12 fresh curry leaves after that. Fry for a little while.
Add one thinly sliced onion. Sauté the onions until they are tender over a low flame.
Make certain the onions don't burn or change colour. Then, add 1 diced, tiny tomato. Sauté the tomatoes until they are soft over a low heat.
Add 1/4 cup of finely sliced carrots next. On a low medium, stir fry for 3–4 minutes.
Cook the carrots, covered, on low heat for an additional 4-5 minutes, or until they are tender.
Add Salt as required after adding 1.5 cups of water. Add 1/4 cup of new, green peas after that. Get the water to boil.
Add 2 cups of thin, roasted semiya/vermicelli at this point. Cook covered on low heat for 5 to 6 minutes, or until the pan is completely dry.
Wait five to six minutes before incorporating it. This aids in producing smooth upma that is lump-free.
Serve hot with roasted peanut chutney, or coconut chutney enjoy!