Sunday, June 10, 2012

Vermicelli upma / semiya upma

Honestly, I have never been a upma person while living with mom. But living in a foreign country makes you appreciate your food a lot more than you would expect .


1. Vermicelli - 1 cup

2. Onions - 1

3. Green chillies - 3

4. Mixed veggies - 1/2 cup

5. Oil

6. Salt

7. Taadka (mustard seeds, cumin seeds, urad dal, Chana dal, curry leaves, red mirchi)

8. Peanuts (optional)

9. Cashews (optional)

10. Ghee

Preparation time : 5- 10 mins

Cooking time : 15- 20 mins


1. Take a wok, heat it and roast the vermicelli till you see the color change to a dark brown and keep it aside

2. Slice your onions and green chillies.

3. In a cooking vessel, take a tablespoon of oil and half a tablespoon of ghee.

4. Once the oil is hot add the tasks ingredients and the peanuts and cashews.

5. Once the mustard seeds start to splutter, add onions and green chillies.

6. Add half a table spoon of salt.

7. Sauté for 1-3 mins on medium flame and add the rest of the veggies.

8. Sauté for another 2 mins and pour a cup of water and close the lid.

9. After a min , add the roasted vermicelli, mix well. Taste the water for salt and add more if needed.

10. Close the lid. Allow to cook for 5-8 mins on medium flame

11. Serve with lemon or some mango pickle .

No comments:

Post a Comment