Vermicelli Upma

Semia Upma (Vermicelli Upma) is a very familiar Tiffin item in the South India, especially Tamil Nadu. It is a refreshing change from our regular idlies and dosas. This is an easy to make upma and can be prepared in a jiffy and relished along with any chutney.

For this upma, the vermicelli should be roasted. In the supermarkets nowadays, roasted vermicelli is available, which can be used. Otherwise, we need to roast the vermicelli before preparing this upma. Vermicelli upma can be made as plain upma or as vermicelli vegetable upma. This is a plain version of vermicelli upma.

English Name: Vermicelli / Tamil Name: Semia

Best Accompaniment: Coconut chutney / Onion Chutney / Tomato Chutney

Ingredients:

1. Vermicelli – 2 cups
2. Big onion – 1, chopped to medium size
3. Green chillies – 4, slit and cut cross
4. Red Chillies – 3 , broken into 2 piece
5. Curry leaves – 10
6. For seasoning: Oil – 2 tsp, mustard seeds – 1 tsp, broken urud dhal – 1 tsp, channa dhal – 1 tsp, hing – 1 tsp
7. Ghee – 1 tsp
8. Water – 3 Cups
9. Salt – 2 tsp

Pre-requisite:

1. In a teaspoon of ghee, fry the vermicelli until it is slightly brown.
 

Method:

1. Heat the kadai /non-stick pan, and season as given.

2. Once the dhals start turning light brown, add the onion and sauté until translucent.

3. Add 3 cups water, when it starts boiling, add the required salt and mix well.

4. Add the fried vermicelli to the water mixture and mix well. Close the pan/kadai and cook on low flame until the vermicelli is well cooked and all the water from it is drained. In between remove the lid and stir well and close with lid again.

5. Once the vermicelli upma is well cooked, optionally can add a teaspoon of ghee or coconut oil for added flavor and then remove and serve with any chutney.