Semiya Upuma (சேமியா உப்புமா)

Upuma is a great tiffin which is quick, easy and light. It can be done in less than 30 minutes and tastes best when served smoking hot. There are many types of upuma and this one is semiya upuma made with semiya, also known as vermicelli. This is a very simple variety, you can also add vegetables like carrot, beans, peas and potato if desired.




Ingredients
Semiya / Vermicelli – 1 cup
Water – 2 cups
Onion (chopped) – 1 cup
Cashew – 1 table spoon
Cumin Seeds – ½ tea spoon
Red Chili – 3
Green Chili – 2
Mustard Seeds – ½ tea spoon
Oil – 2 table spoons
Ghee – 1 tea spoon (optional)
Curry Leaves – 10
Salt – 1 ½ tea spoons
Asafetida – ¼ tea spoon
Coriander Leaves – ¼ cup
Method
Heat ghee in a pan and roast the semiya until a nice aroma comes and the ravai turns lightly golden – stir continuously
Remove from heat and spread on a plate to cool
Heat a pan and add oil and once hot, add mustard seeds and cumin seeds and once they crackle, add cashew and sauté until cashew turns golden
Add red chili, curry leaves and green chili and sauté for 30 more seconds
Now add water and salt
Once the upuma boils, add asafetida, coriander leaves and the roasted semiya slowly while stirring continuously to ensure no lumps
Stir and reduce the heat to medium low and cover and cook for 3 minutes
Switch off the heat, but do not remove the lid for 5 minutes
After 5 minutes the upuma is ready to be served hot!!


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