Semiya Upma

Semiya (Semolina Vermicelli) Upma is one my favourite tiffin items especially because it's very simple and a quick dish. For that matter, any Upma dish is easy/quick to make. You can add vegetables like carrots, peas, onions, tomatoes etc and turn it into a "Kichadi". This method can be used for making "Rava upma/kichadi" as well.

Ingredients

Semolina Vermicelli (Semiya) - 2 cups

Green chillis (pachai milagai)- 3-4

Red chillies (kaintha chaeppu milagai)- 2-3

Asofoeteida powder (perungaya podi)- 1/4 teaspoon

Mustard seeds (kadugu) - 1/2 teaspoon

Split Urad dhall (udaitha ulutham paruppu) - 1 teaspoon

Channa Dhall ( kadala paruppu) - 1 teaspoon

Cooking (vegetable/canola) oil - 2 teaspoons

Curry leaves(karuveppillai) - 3-4

Salt (uppu) - 1/2 teapoon

Turmeric powder (manjal podi) - a pinch

Procedure

1) Heat 1 teaspoon oil in a pan. Roast the vermicelli till it turns golden brown. Transfer to a bowl and set aside.

2) Add 1 teapoon oil to the pan and add mustard seeds, asofoeteida, red chillies, urad dhall, channa dhall, curry leaves and green chillis. Roast the ingredients and let the mustard seeds pop. Optionally you can add the vegetables at this stage and cook it with some salt.

And a pinch of turmeric, 4 cups of water, (add salt if you haven't before) and let it boil.

3) When the water starts to boil, turn down the heat to low and slowly add the roasted vermicelli and stir. Let the vermicelli cook for about 5-6 minutes till all the water is absorbed.

Serve with any indian pickle or with sugar.

Servings: 3-4