Semiya/seviyan/vermicelli Upma is a traditional south Indian breakfast recipe. It's easy, quick and with more veggies it can be a very healthy option for the breakfast menu. It is a must item in a week at our home. I remember when we were kids, we used to prepare semiya at our home using a board, in fact it was a big fun during summer holidays. But now a days all machine made items are sold.We get different size semiya in the market, the thicker one do not taste that much good as compared to the thin once. I usually use the thinner ones. I make it slightly different by adding a bit of tamarind juice instead of lemon juice. Everyone in my family my dad, my mom.. likes the semiya that I prepare. I also add a bit of red chilli along with green chilli. The combination of red chilli and tamarind paste gives unique taste to upma. This post was lying in to do list since many days and finally todayI got a chance to post this, lets go through the procedure.
Vermicelli -1 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Green chilli - 2 roughly chopped
Peanut - 1/2 tbsp
Coriander - 1 tbsp
Salt - to taste
Tamarind paste - 2 tsp (optional)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Water - 2 cups
Water - 2 cups
To temper:
Oil : 1 tbsp
Mustard seeds : 1tsp
Cumin seeds : 1tsp
Curry leaves - 6-8
Procedure:
1. Roast vermicelli in a frying pan with 2 tsp of oil until brown in color. See that it doesn't get burnt.
2. Finely chop onion, tomato , green chilli, coriander.
3. Heat oil in a pan, add the items to temper given in to temper section.
4. Add chopped green chilli, chopped onion and saute for few mins until onion become translucent.
5. Add tomatoes, red chilli, turmeric powder, peanuts, tamarind paste and fry until tomatoes gets dissolved. And tall the spices get mixed up well.
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