Friday, 16 January 2015

SEMIYA UPMA/VERMICELLI UPMA

INGREDIENTS

2 cups semia/ vermicelli
1 large onion chopped
1-2 green chillies
salt to taste
FOR TEMPERING

2-3 tsp oil
1/4 tsp jeera (cummin)
1/2 tsp mustard
1/2tsp chana dal
1/2 tsp udad dal
1/4 tsp hing (asafoetida)
a few sprigs curry leaves

  • FRESH GRATED COCONUT AND FINELY CHOPPED CORIANDER LEAVES FOR GARNISHING.


METHOD
ROAST VERMICELLI

BOIL AND DRAIN


TEMPER AND MIX

GARNISH AND SERVE


  • Roast the vermicelli in a tsp of oil to golden brown colour.
  • Boil the semiya in about 5 cups of water. 
  • Drain and wash under running water and keep aside . 
  • meanwhile prepare the tempering.
  • Heat oil.
  • Add the ingredients for tempering, one by one.
  • when the dals turn light golden in colour, add the green chilis 
  • Allow it to fry.
  • Then add the chopped onions and stir fry on medium flame till it turns translucent.
  • Add the boiled semiya, sprinkle salt and mix well.
  • Garnish with grated coconut and coriander leaves and serve.
  • You can also savor it with fresh curd.

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    I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.