Vegetable Vermicelli/Semiya Upma

Every home maker or mom’s biggest challenge is decision making, about what to make for breakfast, lunch and dinner. What is it that apart from being nutritious, filling and healthy, is liked and enjoyed by the family at the same time. Quite a tough choice, right? Especially in this Covid situation, when you don’t have the luxury of having a full fledged pantry nor

the ability to run to the nearest super market and buy those last minute ingredient. In my home, Sanjeev can eat idli/dosa everyday, but my Neha is not a big fan of those. Those days, when I don’t have stock of idli/dosa batter nor a bread loaf, I resort to these upma kind of dishes. How I wish my family enjoyed these as much as I do.

But unfortunately, that’s not the case. I know that both of them do not enjoy it though they would quietly eat it 🙂 I please Sanjeev by topping it with scrambled eggs (as he is a hard core egg lover). This is really a very simple and easy-peasy recipe. You can add any vegetables of your choice. Pair it with coconut chutney or chilled raita or a bowl of curd. Please do try it and share your feedback.

Ingredients:

• Vermicelli 1 cup
• Salt to taste
• Onion 1 medium
• Carrot 1 medium
• Beans 7-8
• Green peas 2-3 tbsp
• Tomato 1 medium
• Capsicum half
• Green chilies 2-3
• Ginger 1/2 inch piece
• Oil 2 tbsp
• Udad dal 1 tsp
• Mustard seeds 1/2 tsp
• Turmeric powder 1/2 tsp
• Curry leaves handful
• Coriander leaves for garnish
• Lemon juice 1-2 tsp
• Ghee 2 tsp (optional)

Method:

• Chop all the veggies finely and keep it ready.

• If you use roasted vermicelli, you can add it directly to the veggies. Else, roast it in low flame till it’s golden in colour.
• Heat oil in a kadhai or non stick pan and add the mustard seeds.
• When they splutter, add udad dal and fry it.
• Now add chopped onion, green chilies, ginger, carrot and green peas and cook on high flame for 2-3 minutes.

• Furthermore, add the chopped tomatoes and bell peppers and mix well.

• Once this is done, add the roasted semiya or vermicelli, turmeric powder.

• Add two cups of water into it and put salt to taste.

• When the water comes to a boil, reduce the flame and cook it covered for 10-12 minutes.
• After around 9-10 minutes, check the status and sprinkle 1-2 spoons of water of necessary.
• Finally, garnish with chopped cilantro/coriander leaves a dash of lime and ghee if desired.

• Cover and let it rest for atleast 6-7 minutes.
• Serve it hot for breakfast or dinner. It pairs well with coconut chutney or chilled raita.

• Optionally, you can top it with scrambled eggs for a variation.