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Vermicelli Upma/Semiya Upma

tastydelightz by tastydelightz
April 22, 2017
in All recipes
40
Mushroom Pickle

Ingredients

Vermicelli (Semiya) – 1 cup

Water – 1 ¾ cup

Oil – 1 tbsp

Mustard (Rai) – ½ tsp

Black Gram Lentil (Urad Dal) – 1 tsp

Bengal Gram (Chana Dal) – 1 tsp

Peanut (Groundnut) – 1 tbsp

Onion -1 (finely chopped)

Cilantro (Dhania) leaves – 1 tbsp (finely chopped)

Green Chilli -1 (finely sliced)

Curry Leaves – 1 spring

Grated Ginger – ½ tsp

Grated Coconut – 2 to 3 tbsp

Preparation:

Heat the oil in a pan. Add Mustard. When it crackles, add Urad Dal, Chenna Dal and the Groundnut. Stir fry them.

IMG_1528-300x227 Vermicelli Upma/Semiya Upma

Add Ginger, Green Chilli and Onion. Continue stir fry till Onion becomes translucent.

IMG_1421-300x235 Vermicelli Upma/Semiya Upma

Add Vermicelli (Semiya).

IMG_1529-300x223 Vermicelli Upma/Semiya Upma

Roast on medium flame for 3 to 4 minutes till without burning the Vermicelli. Add Salt and mix.

IMG_1531-300x234 Vermicelli Upma/Semiya Upma

Meanwhile, boil the water in another vessel. And pour this hot water into the roasted Semolina little by little while stirring continuously to avoid formation of lumps.

IMG_1532-300x223 Vermicelli Upma/Semiya Upma

Add Grated Coconut. Mix well.

IMG_1534-300x236 Vermicelli Upma/Semiya Upma

Cook on medium flame till the water evaporates. Cover and cook in low flame for another 2 to 3 minutes.

IMG_1537-300x205 Vermicelli Upma/Semiya Upma

Add cilantro leaves and mix well.

IMG_1536-300x230 Vermicelli Upma/Semiya Upma

Done!

IMG_1538-300x182 Vermicelli Upma/Semiya Upma

Note:

  1. Roasted Semolina was used in the above recipe. If non-roasted, dry roast it to a light brown color before use.
  2. If Semolina is not roasted properly, the Upma will become sticky.
  3. There are fine varieties of Semolina also. For using this variety, use ½ cup of water only for 2 cups of Semolina.

Related

Previous Post

Mushroom Pickle

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Sweet and Sour Ripe Mango Curry/Ambe Upkai

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Mushroom Pickle

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