Vegetable Semiya Upma
Vermicelli upma with mixed vegetables
Ingredients
- 1 cup semiya / vermicelli
- 2 cup water
- 1 big onion chopped
- 1 small tomato chopped (optional)
- 1 green chilly finely chopped
- 1 medium carrot chopped
- 5-6 green beans chopped
- ¼ cup green peas
- 2 sprigs coriander leaves chopped
- Salt to taste
To temper
- 1 tbsp oil
- 1 tsp mustard seeds
- ¾ tsp split urad dal
- 1 dry red chilly broken
- Pinch of asafoetida / hing
- Few curry leaves
Instructions
- In a pan dry roast the vermicelli over low- medium flame till its turns golden color. Transfer to a plate and set aside.
- In the same pan heat oil and add mustard seeds. When it crackles, add urad dal, red chilly, asafoetida, curry leaves and fry till dal turns golden.
- Then add onion, green chilly and fry till the onions become soft. Add carrot, beans, green peas and salt. Fry for 3-4 minutes.
- Then add tomato and fry for a minute. Then add water and bring to boil. Add the roasted vermicelli and quickly mix it.
- Reduce the heat to low. Cover and cook until the vermicelli is soft and all the water evaporates, around 6-7 minutes.
- Cook uncovered for 1-2 minutes, then add coriander leaves and mix. Remove from heat.
Notes
- Vermicelli should be properly roasted otherwise upma will become sticky and mushy.
- You can add other vegetables like potato, cauliflower and capsicum.
- Adding tomato is optional. If you want a bit of tangy flavor, you can squeeze some lemon at the end.