Vegetable Semiya/Vermicelli Upma
Vegetable Semiya/Vermicelli Upma is a breakfast dish prepared with vermicelli pasta.  There are many different ways that one can prepare this by using the vegetables of ones choice.  I have used beans, carrots, peas, potatoes besides onions and tomatoes. 
Servings Prep Time
4serving 20minutes
Cook Time
20minutes
Servings Prep Time
4serving 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a wide kadai, add little oil and rotate the vessel so the oil is coated evenly on all sides. Roast the vermicelli in this until brown in color. Sometimes the packet says that the vermicelli is already roasted. Even then it is better to slightly roast the vermicelli. Remove and allow to cool.
  2. Peel and wash all the vegetables, string the beans. Cut the carrot, beans, potato, onions lengthwise. Keep aside.
  3. In a pan add water and bring to a boil, add carrot, beans, potato and allow to cook. Add little salt to this. Once the vegetables are cooked, remove and drain excess water. Reserve this water.
  4. Once again heat the kadai, add the oil. Once the oil becomes hot, add the mustard seeds, allow to crackle. Add the urad dal and saute until it turns brown in color.
  5. Add the sliced onions, ginger, curry leaves and saute until onions turn light in color.
  6. Add the boiled vegetables, green peas, and saute for a minutes.
  7. Next add approximately twice the quantity of water and salt.
  8. When the water starts boiling add the vermicelli and cook for 6 to 8 minutes or until the vermicelli is cooked and the water is absorbed.
  9. Garnish with coriander leaves.

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