Wednesday, November 3, 2010

Vermicelli upma - Semiya upma


Vermicelli - Semiya - 2 cups
Onion - Vengayam - 1 no. (Medium size)
Green chillies - Pachai milagai - 3 nos.
Ginger - Inji - small piece
Bengal gram - Kadalai paruppu - 1 table spoon
Split urad dhal - Udaitha ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - handfull
Coriander leaves - Kothamali - small quantity
Mustard seeds - Kadugu - 1 tea spoon
Oil - Ennai - 3 table spoons
Salt - Uppu to taste


Dry roast the vermicelli in a pan after adding a tea spoon of oil. Keep it aside. Peel off the skin from onion and cut into lengthwise. Wash and cut green chillies. Keep other ingredients ready. Heat oil in a pan/kadai, splutter mustard seeds, add bengal gram and urad dhal and fry for some time. Then add green chillies, onion, curry leaves, little salt and then add 3 1/2 half cups of water. One cup of semiya requires 1 3/4 cups of water. Then once the water is boiling add roasted semiya and let the mixture boil for some 10 minutes. Finally add coriander leaves. Once the mixture is cooked it can be served with any kind of chutney. This can be served for 2 people. It takes hardly 20 minutes to cook.


Always dry roast the semiya before cooking.


Red chillies can be added instead of green chillies. Vegetables, tomatoes, green peas, turmeric, garlic can be added if we are preparing kitchadi. Rava/semolina can also be added to this.
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1 comment:

Anonymous said...

nice piece of information, I had come to know about your internet site from my friend vinay, delhi,i have read atleast 12 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new post, once again hats off to you! Thanx a ton once again, Regards, Semiya upma