Semiya Upma - Easy tiffin varieties

Semiya upma is an easy to prepare upma variety. It is ideal to prepare when we don't have much time to prepare anything in elaborate.

Semiya Upma Recipe

Serves  :  3 people

Ingredients

• Semiya  -  1 cups
• Onion  -  1 finely chopped
• Tomato  -  1 finely chopped
• Green chilly  -  2 to 3, as per the spice level
• Curry leaves  -  a sprig
• Mustard  -  1 tsp
• Urad dal  -  1 tsp
• Asafoetida  -  a generous pinch
• Salt  -  as required
• Oil  -  1 tbsp
• Ghee  -  1 tsp(optional - this is for additional flavour)
• Water  -  2 cups

Method

1. Dry roast semiya till golden brown. Roast in low flame by continuously stirring so that it is evenly browned. This step can be skipped if using roasted semiya.
2. Boil required water in another vessel in parallel so that the cooking time is reduced.
3. Heat oil in a pan and season with mustard, urad dal, and asafoetida .
4. Once dal turns golden brown, add onion, green chilly and curry leaves.
5. Once onions turn transparent, add tomatoes and salt and cook till tomatoes turn mushy.
6. Add the water and check for salt. Once water starts boiling, add ghee(if adding) and add the semiya and mix everything well.
7. Cook in medium flame till the water is absorbed and then cover and cook in low flame for 5 minutes.
8. Serve hot with any chutney/sambar/pickle. I like to have with sugar drizzled on top of it.

Notes

• I used bambino plain vermicelli and hence for 1 cup semiya i used 2 cups of water. Check for the water quantity in the outer pack as it might vary from brand to brand.
• You can make it more healthy by adding vegetables like carrot, beans and peas. If adding, add it while adding tomato. You can parboil the vegetables before adding or cook with little water while adding here,
• I always add tomato in this upma as it gives a nice flavour. You can skip it if you want.
• Semiya upma will look slightly moist immediately after being cooked, but once it cools down it will be perfect in texture.