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Nice side south indian side dish -- Semiya Upma

95 posts
Joined: Mar 20, 2006


Posted to Thread #18721 at 6:44 pm on Aug 16, 2010

Semiya Upma Recipe

2 cups vermicelli, broken into small pieces -- in a heavy skillet, saute in a tsp of oil or ghee for 4-5 minutes till golden brown
1 finely sliced large onion
3-4 slit green chillis (I use the small green thai)
1 inch ginger, grated
3 cloves garlic, finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter

For seasoning:
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tbsp split black gram (urad dal)
1/2 cinnamon stick
12-15 curry leaves, (torn in half)

1. Boil 4 cups of water and add the browned vermicilli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and keep aside.

2. Heat oil in a cooking vessel, add the mustard seeds and cumin seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.

3. Add the sliced onions, green chillis and ginger and saute for 2 minutes, or until the onion begins to brown.

4. Add the chopped tomatoes and saute on medium heat for 4 minutes. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).

5. Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.

6. Serve hot with chutney or pickle of your choice.
Note: Note-You can add half a carrot, chopped small or grated and three to four flowerettes of cauliflower chopped fine and boiled along with some peas.

Additional Note: If you have access to Mexican ingredients, you can use fideos instead of vermicelli.

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