Friday, April 1, 2011

Semya Upma / Vermicelli Upma


1 cup Semya/Vermicelli
1 large Carrot(chopped)
1 medium size Aloe(chopped)
10 small Cauliflower florets(optional)
1 medium size Onion(chopped)
2 medium sized slit Green Chillies
1 tsp chopped Ginger
Curry Leaves
Pinch of Hing
Pinch of Turmeric
Salt to taste


1. Heat oil in a pan, add little mustard seeds, cumin seeds, Black gram(minappappu) and fry them until golden brown.
2. Add curry leaves, pinch of Hing(asafoetida), chopped onion, chillies, pinch of turmeric, ginger and fry them nicely. Add all the chopped vegetables and saute them again for 2 min.
3. Add 2 1/2 cups of water to it along with salt and close the lid.
4. As you see the water boiling, open the lid and simmer the stove. Add semaya/vermicelli slowly to the water stirring the water simultaneously.
5. As the vermicelli is getting cooked, you will observe that the mixture is becoming thicker.
6. Once all the water is absorbed, turn off the flame, close the lid and let it set for 5 min. Now, Vermicelli upma is ready to serve.

If you increase the vegetables quantity, add little more water while cooking.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking

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