Meena's Taste Mantra

Semiya Upama | Vermicelli Upama - A delicious Breakfast Option!

Semiya | Vermicelli is yet another versatile element with which Savoury and Desserts can be made. I love this and Semiya Upama has been a most loved Tiffin Box element during school | college days!

The addition of veggies of your choice makes it even more nutritious and filling. Easy to make as within 20 minutes this dish is ready!

INGREDIENTS

1 1/2 cups Semiya | Vermicelli

1 Onion, medium sized, finely chopped

2 tblsp Green Bell Pepper, finely diced

2 tblsp Yellow Bell Pepper, finely diced
2 tblsp Red Bell Pepper, finely diced

3 Green chillies. finely chopped

1 tsp Adrak | Ginger, finely chopped

1 sprig Curry leaf

1/2 tsp Rai | Mustard Seeds

1/2 tsp Jeera | Cumin Seeds

1/2 tsp Split Urad dal

1/2 tsp Channa Dal

1 tsp Oil

1/2 tsp Homemade Ghee | Clarified Butter

3 cups Water

1 tsp Salt | To taste

METHOD

In a kadhai add ghee and when that melts add vermicelli and roast. Ensure the vermicelli just changes color evenly a bit. Keep aside in a plate.
In the same kadhai, add oil and when the oil is hot, add rai, jeera, channa dal, urad dal and curry leaves.
Once the rai splutters, add onion, ginger and green chillies.
Saute for about 2 to 3 minutes.
Add water and salt.
When the water begins to boil, on a medium flame, add the roasted vermicelli slowly, and mix well.
After 2 minutes, when the vermicelli is almost cooked, add all the vegetables and saute for 2 minutes.
Cover cook for 2 minutes. Ensure the upama does not get stuck to the bottom of the kadhai.
Switch off the flame when the upama is done.
Serve it with Podi | Chutney | Thogaiyal and/or Sambar. Just a sprinkle of sugar along with this upama also tastes awesome!

We enjoyed this Semiya Upama with Tomato Onion Chutney.

We have used:

1. Til Sona - Sesame Oil
2. Tata Salt Lite
3. Homemade Ghee
4. MTR Vermicelli

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.