Here’s a rewritten version of the Vegetable Semiya Upma recipe for the “Love With Recipes” site:
Vegetable Semiya Upma Recipe
Description
Vegetable Semiya Upma is a traditional South Indian breakfast dish made with roasted Vermicelli and a variety of vegetables. The upma is flavored with aromatic spices and a generous splash of lemon juice, finished with a drizzle of ghee for a rich, delightful taste.
Cuisine
South Indian Recipes
Course
South Indian Breakfast
Diet
Vegetarian
Ingredients
- 2 cups Semiya (Vermicelli), roasted
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- ½ teaspoon Asafoetida (Hing)
- 1 sprig Curry leaves, finely chopped
- ¼ teaspoon Cinnamon Powder (Dalchini)
- ¼ teaspoon Cardamom Powder (Elaichi)
- ½ teaspoon Turmeric powder (Haldi)
- 1 Onion, finely chopped
- 1-inch Ginger, grated
- 1 Carrot (Gajjar), finely diced
- 6 Green beans (French Beans), finely chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Sugar
- Red Chilli powder, to taste
- Salt, to taste
- 2 sprigs Coriander (Dhania) Leaves, finely chopped
- 1 tablespoon Ghee (clarified butter)
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
- Heat oil: Begin by heating 2 tablespoons of oil in a heavy-bottomed pan. Add mustard seeds and let them crackle.
- Roast dal: Add the urad dal and roast until it turns golden brown.
- Sauté aromatics: Add finely chopped onions, grated ginger, and curry leaves to the pan. Sauté for about a minute until fragrant.
- Add vegetables: Add the diced carrots and chopped green beans. Sauté for about a minute to cook lightly while maintaining their crunch.
- Add spices and semiya: Stir in the roasted semiya, cinnamon powder, cardamom powder, turmeric powder, sugar, red chilli powder, and salt.
- Add water: Sprinkle about 1 cup of water over the vermicelli mixture, then stir well.
- Simmer: Lower the heat, cover the pan, and let it simmer for about 10 minutes. Check the semiya every few minutes, adding water gradually (about ½ cup at a time) if necessary to prevent it from drying out.
- Cook and steam: Stir the upma mixture, and ensure that the semiya has softened but not become soggy or clumpy. Add water in small amounts and continue to steam until it’s cooked to your liking.
- Finish and rest: Once cooked, remove the pan from the heat and let the upma rest, covered, for about 5 minutes.
- Flavor and serve: Stir in the lemon juice, chopped coriander leaves, and a tablespoon of ghee for extra flavor. Serve your Vegetable Semiya Upma hot, alongside coconut chutney or tomato chutney. Pair it with a cup of Masala Chai to complete your South Indian breakfast experience.
Enjoy your flavorful, hearty Vegetable Semiya Upma as a fulfilling breakfast or snack!
