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Vegetable Semiya Upma (Vegetable Vermicelli Upma)

Written By Praveena Gudipati on Tuesday, December 16, 2014 | 1:54 PM



Servings:
Two (2)
Total time:
30 minutes
Category:
Breakfast
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1 cup vermicelli
2 cups water
1/2 big carrot
2 tbsp Peas
2 tbsp Corn
1/2 medium onion
3 green chillies
1 tbsp each Chana dal N Urad dal
1 teaspoon Ginger grated
1/2 teaspoon mustard seeds
1/2 teaspoon Cumin seeds
Curry leaves
Coriander leaves

Vegetable Vermicelli Upma step-by-step Recipe 


  1. Take a teaspoon of oil and roast the Semiya till it turns brown.Alternatively you can use pre roasted Semiya .this step is important as roasted Semiya will not stick and the upma will not end up with Chunks.
  2. Cut the onions into half. Cut each half into thin strips.Cut the strips in half again.
  3. Cut the carrots into small cubed pieces.
  4. Thaw the peas. I use Indian frozen green peas.But use any variety you have.
  5. Use fresh corn or frozen. 
  6. Cut the green chillies lengthwise.
  7. Take a vessel and heat 5 teaspoon oil.I use olive oil for all my cooking except deep frys.
  8. Season it with mustard and cumin seeds. When the seeds splutter add curry leaves, Ginger.fry few seconds.
  9. Add Chana dal. Fry for 30 sec and add Urad dal.
  10. Once dals are fried add green chilli then add onions and sautee them till they become translucent. 
  11. Add carrots and sautee for 3-4 minutes as they will take more time to cook.
  12. Add peas,carrots. Sautee for couple of minutes.
  13. Add water to the pan.Cover pan with a lid to boil water. Pre roasted Semiya takes little more water than regular Semiya.
  14. Once water starts boiling add Semiya slowly while stirring with a spoon.
  15. Cover the pan and cook till Semiya is soft and water is evaporated.
  16. Serve with lemon pickle.

Tips: 

  • You can vegetables of your choice like potato or zucchini.
  • Cut down the chilli if making for kids.
  • Do things parallel to cut down time.

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