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Semiya upma

Vermicelli upma

Semiya upma
Photo: Vivekpat30, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Roasted vermicelli (semiya)240 g
  • Brown onions80 g (~½ medium)
  • Carrots60 g (~½ medium)
  • Frozen peas40 g
  • Mustard seeds½ tsp
  • Urad dal (white, split)8 g
  • Curry leaves¾ sprig
  • Green chillies1
  • Ginger8 g
  • Sunflower or rice-bran oil1 tbsp
  • Salt1¼ tsp

You need

  • Kadai or deep sauté pan with lid
  • Ladle and flat spatula (dosa turner)
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. The night before (or morning): finely chop 80 g (~½ medium) onion and 8 g ginger, dice 60 g (~½ medium) carrot small and slit 1 green chilli lengthwise into big pieces.
  2. Heat 1 tbsp oil in the kadai on medium heat for 1 minute. Add ½ tsp mustard seeds and wait until they pop, about 30 seconds. Add 8 g urad dal and stir 1 minute until golden.
  3. Add ¾ sprig curry leaves, the onion, ginger, chilli and carrot. Cook 3 minutes, stirring, until the onion is soft. Add 40 g peas.
  4. Add 520 ml (about 2 cups) water and 1¼ tsp salt. Turn the heat to high and bring to a rolling boil, about 2 minutes.
  5. Stir in 240 g roasted vermicelli. Cover and cook on low heat for 4–5 minutes, until the water is absorbed and the strands are soft.
  6. Turn off, rest 2 minutes and fluff with a fork so the strands separate. Pick the chilli out of the kids' plates.

Tips

  • Use roasted vermicelli. Plain vermicelli needs 2–3 minutes of dry-roasting first, on medium heat until golden.

Make it easier

  • The night before: Chop the upma vegetables tonight.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: gluten (wheat, oats).
  • Toddlers: take their portion out before adding chilli or pepper.