Vermicelli upma/semiya upma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions.
• STEP 2.Saute the onions until they turn translucent. Then add chopped vegetables like carrots and peas.
• STEP 3.Cook the vegetables for a few minutes until they are slightly tender. Add turmeric powder, red chili powder, and salt.
• STEP 4.In a separate pan, roast the vermicelli until it turns golden brown. Add the roasted vermicelli to the pan with the vegetables.
• STEP 5.Pour water into the pan, cover it, and let it cook on low heat until the vermicelli is cooked and the water is absorbed.
• STEP 6.Garnish with fresh coriander leaves and serve hot with coconut chutney or pickle.

Cooking Tips

• Make sure to roast the vermicelli well before adding it to the pan. This gives it a nice nutty flavor.
• You can add any vegetables of your choice to the upma. Bell peppers, beans, and tomatoes work well too.
• Adjust the spice levels according to your preference. Add more or less chili powder as desired.

Storage and Serving

• Vermicelli upma is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, add a little water to the upma and heat it in a pan or microwave until warmed through.