Vermicelli (Semiya) Upma with Coconut Chutney

Vermicelli (Semiya) is is a type of pasta, round in section and somewhat thinner than spaghetti. Vermicelli is most commonly used in Asia for preparing various recipes. To name a few, Vermicelli Pulao, Vermicelli Upma, Vermicelli Kheer (Payasam) etc.

Upma is a Tamil word which is Uppu(Salt)+Mavuu (Any type of flour). A recipe made with any type of flour is basically called Upma. We can use Vermicelli(Semiya) to prepare this upma.

Vermicelli(Semiya) upma is one easy to prepare Tiffen item, often made in India. This recipe can be prepared in 10 minutes. This quick and tasty vermicelli(Semiya) upma can be prepared with or without vegetables. I am sharing the simplest version of vermicelli upma which can be altered according to your creativity.

To prepare a basic vermicelli upma you will need,

2 cups of Vermicelli (Semiya)
1 1/2 cup of water
2 tsp of ghee(Clarified butter) or oil
1 tsp urad dal
1 tsp channa dal
1 tsp mustard
1 oinion chopped lenghtwise
2 green chillies
Salt to taste

Method:

First of all to prepare this vermicelli upma, you have to fry the vermicelli in ghee or oil for few seconds until they turn light brown. Doing this is very important for getting the texture of the recipe right. If you don't fry them, then the upma will have lumps which will spoil the look and taste of the recipe. The fried vermicelli looks like what is shown in the below picture.

Now in a pan, heat 2 tsp of oil, add mustard. When it pops, add urad dal and channa dal.

Add the chopped onions and green chillies and saute them for few seconds

Add the water and salt and let it come to a boil.

Add the fried vermicelli and cook it in a Sim flame.

Within minutes the vermicelli will get cooked. Just be careful so that you do not burn the lower part of the upma.

Variation: You can add vegetables of your choice and make a vegetable vermicelli upma.

Serve hot with your favourite chutney/side dish. I like them with coconut chutney, the recipe of which is given below.

Ingredients for coconut chutney:

20 grams cashew nuts
1 piece chopped ginger
1 springs chopped coriander
2 piece chopped gr chilli
1 tbsp cumin
1 springs Curry leaves
1 cup grated coconut
1 pinch hing/Asafotida
1 tsp mustard
2 tbsp oil
3 piece red chill
1 pinch salt
1 pinch tamarind or lime
1 tbsp urad /wash -black gram

Method:

Mix the coconut, ginger, green chilli,coriander in a blender.

For tampering : In hot oil add mustard , red chilli ,cumin,urad dal, hing , curry leaves and a 1 tsp of lime juice.

Serve it with any tiffen item of your choice.





I am sending this Vermicelli (Semiya) upma and coconut chutney for WBB- combi breakfast hosted by dear Latha.