Semeiya upma or vermicelli upma is one of the regular breakfast that is made in most South Indian homes.
- 1 cup Semiya (Vermicelli)
- 1 small Onion (chopped)
- 2 Green chilly (chopped)
- 1 tbsp Ginger (chopped)
- 1 small - medium Carrot (chopped)
- 5 Cashew nut
- 1/2 tbsp Roasted gram dal
- 1/2 tbsp Chana dal
- 1 tbsp Peanuts
- 2 Red Chilly
- 1/2 tsp Mustard seeds
- 1 1/4 cup Hot water
- 1 - 2 tbsp Coriander leaves (chopped)
- Coconut oil
Dry roast semiya in a wide pan, till it becomes a bit darker in colour and you get the roasted smell, around 4-5 mins. Keep it aside. If you are using roasted semiya, skip this step.
In the same pan, heat oil and crackle mustard seeds. Add dry red chilli, cashew, peanuts, pottu kadala and chana dal. Fry for 1-2 mins.
Add chopped onion, ginger, green chilli, carrot and salt. Cook till it's done. Add hot water and bring to boil. Reduce flame to lowest and add roasted semiya. Mix well. Cover and cook for 5-7 mins, till the water is dried completely and semiya is cooked. Gently fluff it with a fork. Add chopped coriander leaves and mix well.
We usually eat it without any side dish, but if you want you can make some coconut chutney to go with it.