Semolina/Vermicelli Semiya Upma

Upma, an common dish in South India is prepared from dry-roasted semolina. Upma varies depending on our choice of adding different types of veggies & spices to make the dish more appealing to serve.

I will share on how to prepare simple Vermicelli Upma & Coriander Chutney in a jiffy.

Preparing Time
30 minutes

Serves
Two

Ingrediants

• 1 Cup Vericelli
• Onion -1
• Tomato -1
• Vegetables- If needed(Optional)
• Peanuts- If required(optional)
• Salt- To taste
• Curry leaves- Few
• Oil- 1 tsp
• Mustared seeds - 1 tsp
• Toor dal - 1 tsp
• Green Chilli - 2(Red Chilli also be used during seasoning)
• Water - 2 cup
• Hing- a pinch

Method

Heat a pan and add a tbp of oil, add mustard seeds & urad dal to splutter. Add nicely sliced onions & fry till golden brown. Then add tomato & fry till raw smell leaves. Water should not be added till tomato is fried.. Vegetables, peanuts, hing,curry leaves can be added now.. Add water & salt to vegetables & let it cook for few minutes.. Once water gets boiled add vermicelli slowly stirring it now & then.. Our hot Vermicelli upma is ready to serve..




Vermicelli Upma can be served with any types of chutneys..


Coriander Chutney
Ingredients:

• Mustard seeds- 1 tbsp
• Grated Coconut - 3/4 cup
• Green chilly - 3
• Urad dal- 1 tbsp
• Corinader leaves - a handful
• Salt - To taste

Method:

Grind the above ingredients with required water. Heat pan & add a tbsp of oil & fry mustard seeds with urad dal ..



Mix with the grinded chutney & chutney is ready to be served..



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