Semiya Upma / Vermicelli Upma

Ingredients:-


Semiya / Vermiceli-1 and 1/2 cup
Ghee-1 tsp (for frying semiya)
Water-3 cups
Onions-1 nos (cut into lengthwise)
Green chillies-4 to 5 nos(slit)
Ginger-small pieces(finely chopped)
Cumin seeds-1/2 tsp
Mustard seeds-1/2tsp (optional)

Urad dal-2 tsp
Channa dal-1/2 tsp
Hing-1/2 tsp
Curry Leaves-few
Tomato -1 no (optional)(finely chopped)
Oil-3 tbsp
Salt to taste

Method:-


Heat a wide pan over medium heat.Add 1 tsp of ghee and  semiya,with a  spoon ,turn the semiya over and over again and roast until the semiya is uniformly pale red.Transfer the roasted semiya to a plate.

In the same pan ,heat oil.When oil is hot add cumin seeds,mustard seeds,urad dal,chana dal and hing .Saute the tadla ingredients to fragrance,constantly stirring.

Add Ginger pieces, green chliies,curry leaves fry for 2 minutes.Add onions saute to soft.Add tomato pieces and salt mix well close the lid cook till tomato is smashed.

Now add water and salt.Mix well and bring to boil.

When the water comes to a rolling boil,add the roasted samiya to water.Reduce the heat to medium.

Cover the pan and cook the semiya till the water is all absorbed.

Turn of the heat.Gently mix and leave the semiya upma for ten minutes for flavour to migle well.

Then serve the semiya upma hot with pickle,chutney or podi.