Semiya upma (Vermicelli Upma) is a quick and flavorful South indian breakfast dish made from roasted vermicelli, greens, and slight spices. It’s light, satisfying, and ideal for a healthy begin to the day.
Elements:
1 cup roasted semiya (vermicelli)
2 cups water
1 medium onion, finely chopped
1 inexperienced chili, slit (optional)
1 small carrot, finely chopped
¼ cup inexperienced peas (clean or frozen)
1 tsp mustard seeds
1 tsp urad dal (non-obligatory)
1 tsp chana dal (optionally available)
1 sprig curry leaves
1 tbsp oil or ghee
Salt to flavor
fresh coriander leaves for garnish
Lemon juice (optionally available)
Commands:
1. If the usage of unroasted semiya, dry roast it in a pan over low warmness till golden brown. Set apart.
2. Heat oil or ghee in a pan. Add mustard seeds, allow them to splutter. Upload urad dal and chana dal, sauté till golden.
3. Add chopped onions, green chili, and curry leaves. Sauté till onions flip translucent.
4. Add chopped carrots and inexperienced peas. Cook dinner for 3–4 minutes till slightly smooth.
5. Pour in 2 cups of water and produce to a boil. Upload salt to taste.
6. Reduce heat, upload the roasted semiya even as stirring continuously to avoid lumps.
7. Cowl and cook dinner on low flame for 5–7 mins till the water is absorbed and semiya is tender.
8. Turn off warmth, fluff lightly with a fork. Garnish with chopped coriander and a squeeze of lemon juice if favored.
Serving suggestion:
Serve semiya upma hot with coconut chutney, pickle, or plain yogurt for a complete meal.
Tip: personalize with greater veggies like beans or capsicum for delivered vitamins. Use entire wheat semiya for a healthier version.
Semiya upma isn't just scrumptious however also short, making it best for busy mornings or mild dinners.
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