Semiya Upma Video by Tarla Dalal Video by Tarla Dalal
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Semiya Upma Recipe (Vermicelli Upma) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
3.00 servings
Ingredients
For Semiya Upma
2 1/2 cups rice vermicelli (seviyan)
2 1/2 tbsp coconut oil or oil
2 tbsp raw peanuts
2 tbsp cashew nuts (kaju)
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
a pinch of asafoetida (hing)
10 to 12 curry leaves (kadi patta)
1 whole dry Kashmiri red chilli , broken into pieces
1/2 cup finely chopped onion
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/4 cup chopped carrot
2 tbsp green peas
salt to taste
1/2 tbsp lemon juice
2 tbsp finely chopped coriander (dhania)
For Serving
Method
For semiya upma
- To make semiya upma recipe, heat oil in a deep non-stick pan, add peanuts and cashew nuts.
- Sauté on a medium flame for 2 to 3 minutes until light golden brown and nutty. Remove on a plate and keep aside.
- In the same oil, add mustard seeds, chana dal, urad dal, asafoetida, curry leaves and kashmiri red chilli. Sauté on a medium flame for a few seconds.
- Add onions and sauté on a medium flame for 2 to 3 minutes. Add ginger green chilli paste, turmeric powder and mix well.
- Add carrot, green peas and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add 1 1/2 cups of hot water, rice vermicelli, fried peanuts and cashew nuts and salt to taste.
- Mix well and cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add lemon juice and coriander, mix well.
- Serve the semiya upma hot with coconut chutney.
See step by step images of Semiya Upma
