• SOUMYA S SUVARNA

SEMIYA UPMA /VERMICELLI UPMA




INGREDIENTS
  • to cook vermicelli:

  • 2 tablespoons oil

  • A cup of vermicelli / semiya

  • water for cooking

  • ½ tablespoon salt

  • other ingredients:

  • 3 tablespoons oil

  • 1 teaspoon mustard

  • 1/2 tablespoons urad dal

  • 1/2 tablespoons chana dal

  • one dried red chili

  • some curry leaves

  • a handful of peanuts

  • finely chopped ginger (1 inch)

  • 2 slit green chilies

  • 2 tablespoons finely chopped onion

  • a teaspoon of turmeric or Haldi

  • 2 tbsp. peas or kill

  • 2 tbsp chopped carrot

  • ½ tsp salt

  • 1/2 tsp salt * 1/2 cup finely chopped capsicum

  • 2 tbsp beans (finely chopped)

  • 1 lime

  • 2 tbsp coriander (finely chopped)



STEPS

  • In a kadai, heat 3 tbsp oil and splutter 1 tbsp mustard, 12 tbsp urad dal, 1 tbsp chana dal, 1 dried red chilli, and few curry leaves.

  • On low heat, add a handful of peanuts and roast until they become crunchy.

  • Now add two green chillies and an inch of ginger. Stir well.

  • Add 2 tbsp onion and continue to sauté.

  • Add two tablespoons of peas, two tablespoons of carrot, two tablespoons of capsicum, and two tablespoons of beans. Saute briefly.

  • Add 1 1/2 teaspoons of turmeric and 1 1/2 teaspoons of salt as well. Saute.

  • Cover and cook for 2 minutes or until the vegetables are soft.

  • Gently stir in semiya. Do not overmix as the semiya will become mashed.

  • Add 2 tbsp coriander and 12 lemons now. Combine.

  • Serve semiya upma with masala chai for breakfast.

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