Vegetable Semiya Upma Recipe
This upma is a combination of roasted vermicelli along with vegetables, tossed in a classic South Indian tadka. Vegetable Semiya Upma Recipe can be had along with chutney. A piping hot cup of coffee or tea to finish this breakfast is always a good idea.
The Vegetable Semiya Upma recipe is a simple to make breakfast dish that is made from roasted Vermicelli. Added goodness of vegetables to this upma that is finish off with a splash of lemon juice and a generous drizzle of ghee gives it a delicious mouth feel.
Serve Vegetable Semiya Upma along with Coconut Chutney or Tomato Chutney and finish off the breakfast with Masala Chai Recipe - Indian Spiced Tea
If you are looking for more Breakfast recipes here are some :
15 M
30 M
45 M
4 Servings
Ingredients
- 2 cups Semiya (Vermicelli) , roasted
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1/2 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves , finely chopped
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 Onions , finely chopped
- 1 inch Ginger , grated
- 1 Carrot (Gajjar) , diced fine
- 6 Green beans (French Beans) , chopped fine
- 1 Lemon juice
- 1 teaspoon Sugar
- Red Chilli powder , to taste
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- 2 sprig Coriander (Dhania) Leaves , finely chopped
How to make Vegetable Semiya Upma Recipe
To begin making the Vegetable Semiya Upma, let's start by heating 2 tablespoons of oil in a heavy bottomed pan; add mustard seeds and allow it to crackle. Add in the urad dal and allow it to roast until it turns into a light brown colour.
Next add onions, ginger, curry leaves and sauté for about a minute.
Now add in the vegetables and saute until lightly they are cooked yet have the crunch in the bite. This will take about a minute.
At this stage add in the roasted semiya, cinnamon powder, cardamom powder, turmeric powder, sugar, red chilli powder, and salt to taste
Sprinkle approximately 1 cup of water on the vermicelli mixture and stir. Turn the heat to low, cover the pan and simmer for 10 minutes until you notice that the water is almost absorbed. After a few minutes, open and stir the upma mixture, you will notice the semia getting steamed and cooked.
Depending on the type of vermicelli used, you might need to add another 1/2 cup of water to cook the upma. At this stage keep adding a little by little, cover the pan and allow it it steam on medium heat. Check if the Semiya is cooked (it should soft and cooked when tasted).
Once again to the softness test, the vermicelli should still be noodle like and not soggy sticking together. At this stage if you feel it needs more cooking, then sprinkle only 2 tablespoons at a time and cover and simmer.
Once cooked, turn of the heat and keep the pan covered with the upma for about 5 minutes. This will incorporate all the ingredients well into the upma and bring out delicious flavors and textures. Finally turn off the heat and stir in the lemon juice, chopped coriander leaves and a tablespoon of ghee for added flavour.
Serve Vegetable Semiya Upma along with Coconut Chutney or Tomato Chutney and finish off the breakfast with Masala Chai Recipe - Indian Spiced Tea
