Semiya Upma (Vermicelli Upma)

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Dry roast the vermicelli on medium heat until lightly golden, stirring constantly without browning, then transfer to a plate. Skip this if using roasted vermicelli.
2. Heat the oil in a pan and fry the peanuts or cashews until golden and crunchy. Remove to a plate.
3. In the same pan, fry the mustard seeds, cumin seeds, channa dal and urad dal until golden and roasted.
4. Add the asafoetida, onion, ginger, green chilli and curry leaves, and fry for 2 to 3 minutes until the onions are translucent or lightly golden.
5. Add the water and salt, and check that the water is slightly salty, adding more salt if needed.
6. Bring the water to a rapid boil on high heat. Add the roasted vermicelli and stir immediately.
7. Cook uncovered on medium heat until all the water is absorbed and the vermicelli is cooked through. Turn off the heat, cover and rest for 5 to 6 minutes. If it is undercooked, add a little boiling water, about 2 tablespoons more.
8. Once it has cooled slightly, sprinkle with lemon juice and coriander leaves.
9. Garnish with the fried peanuts or cashews and grated coconut, if using, and serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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OnionGingerLemonCashewCoconutUrad dalVermicelli