Semiya (vermicelli ) Upma
Vermicelli – 1 cup
Onion (finely chopped) – 1 no
Green chillies – 3 no
Ginger(finely chopped) – 1 Tea spoon
Carrot – 1 no (cut into small pieces)
Beans – 10 nos (cut into small pieces)
Green Peas – 1/4 cup
Water – 2 cups
Salt – To taste
Oil – 1 table spoon
Coriander leaves – 1 table spoon
Mustard seeds – 1/2 tea spoon
Urad dal – 1 tea spoon
Curry leaves – a few
Asafoetida (Hing) – a pinch
Oil – 1 tea spoon
Heat 1 table spoon oil in a pan and dry roast the semiya till it turns light brown and remove onto a boul.
In the same pan, add 1 tea spoon of oil and add mustard seeds. Once the mustard starts spluttering, add urad dal and fry till the dal turn light brown.
Add curry leaves, asafoetida, onions, green chillies and fry them till the onions turn slit brown .
Add the vegetables, salt and 2 cups of water and cover with a lid and let it cook on low flame.
When the vegetables are cooked, add the semiya and mix well and cook till the semiya turns soft.
Garnish with coriander leaves and serve.