Vermicelli Upma (Semiya Upma)

An easy and tasty breakfast that can be prepared in different varieties. You can make it simple with just the minimum upma ingredients or make it rich with healthy vegetables , its your choice. Here I have given a simple recipe for a basic semiya upma. My mom makes in  this style and I love it. But I have also tried with tomato and other vegetables like beans ,carrot,green peas etc and it was also tasty. You can also make a vegetable,Shrimp or chicken  biriyani in the same style using cooked semiya. So now you know there is not just the kheer (payasam) made with semiya or vermicelli. So make use of  it for all these varieties.

Serves 2

INGREDIENTS: 

• Vermicelli - 1 cup ( I use the roasted vermicelli available in small packets . It saves time and calories as there is no need to roast the raw vermicelli in ghee till it becomes golden color)
  1 medium onion- finely chopped
• 1 inch ginger -finely chopped
• 2 green chillies- finely chopped
• Cashews and Raisins for garnishing
• Mustard- 1 tablespoon
• Curry leaves or chopped coriander leaves- for garnishing
• Salt as needed
• Grated coconut- 1/4 cup (I use the sweetened coconut flakes available in the baking section of grocery store)
• Green peas- 1/4 cup(I use the frozen ones , it cooks fast)

How to Prepare:

Step1: Heat oil in a kadai.. Add cashews and raisins and saute till cashews becomes light brown and raisins are puffed up.Transfer it into a plate for garnishing later. Boil 2 cups water and keep it ready.

Step2: In the same oil, splutter mustard seeds . Add finely chopped ginger and green chillies, saute till it is cooked. Add finely chopped onions and saute till it turns brown. Add the roasted vermicelli and saute till it is mixed with the masala ingredients . Add salt as needed. Add the green peas also and mix well. Add the boiled water and mix well. Cover and cook till the water is fully absorbed and vermicelli is full cooked. stir at intervals to prevent sticking at the bottom. Also check whether it is getting overcooked. When the vermicelli is three fourth cooked add the grated coconut and cook till done.

Step3: Garnish with curry leaves or coriander leaves , cashews and raisins and serve hot. 

TIPS:If you are using ordinary vermicelli you have to roast it in ghee till it leaves a good aroma and turns light brown in color. Do not overdo it as it may turn hard. 

If you want a vegetable semiya upma , you can saute tomatoes well after the onions are done and follow the same procedure . Finally when the vermicelli is three fourth cooked you can add the cooked vegetables and mix well . If you like it to be spicy you can add masala powders to suit your taste.

If you want to prepare shrimp or chicken biriyani with it , you can first cook the vermicelli and the masala seperate and mix the two finally, like you do with rice for the same.