Upma is a popular South Indian Breakfast dish. There are varieties of upma and I love all types of upma because they are very quick to prepare and also very delicious. Fortified with vegetables they make a meal by itself. Vegetable Semiya upma is one of my favorite dish. I prefer thin vermicelli for upma and thick ones for vermicelli payasam. You can use vegetables to make this upma but I have made plain Upma without vegetables.
Ingredients
- 180 grams. Vermicelli
- 1 medium chopped Onion
- 1 inch piece finely chopped, Ginger
- 1-2 finely chopped or slit, Green chillies
- Vegetables – (optional)
Beans -4
Carrot -1
Fresh or frozen Peas – handful
Potato – 1 small (peeled and chopped)
- For the seasoning
3-4 tsp. Oil
1 tsp. Mustard
1 tsp. Urad dal
Hing/Asafoetida, a pinch
2 Red Chillies
Curry leaves, a sprig
Method
- Thinly slice or finely chop onions.
- Chop all the vegetables finely.
- Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
- Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves.
- When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.
- Then add finely chopped vegetables and saute until half cooked. (I haven’t added any vegetables here)
- Add water and salt needed.
- When water starts boiling, add the roasted vermicelli.
- Cover and cook on low flames stirring occasionally until it is done.
- Serve hot with any chutney or pickle.
