SEMIYA (VERMICELLI) UPMA..

RECIPE : ( 4 servings )

Roasted vermicelli                      1 cup ( 200 gm)

Onion                                             1

Tomato                                          1

Green peas                                   1 tbsp 

Ginger                                            1/4 "

Green chillies                                4

Curry leaves                                 a sprig

Coriander leaves                            "

Mustard seeds                              1/2 tsp

Urad dal                                          1/2 tsp

Chana dal                                       1/2 tsp

Cashewnut                                     6

Turmeric                                         a pinch

Hot water                                        1 1/4 cup

Oil or ghee                                      1 tbsp

Salt to taste

Method :

1. Slice onions and tomatoes lengthwise; chop green chillies or slit them into halves.
2. Heat oil in a thick pan and put in mustard; on crackling add urad, chana and cashew.
3. Fry to golden, add curry leaves, ginger, green chillies and onion; saute for a minute or two.
4. Add tomatoes and peas and sute it for another two minutes.
5. Pour in hot water, add salt and turmeric, stir.
6. When water comes to boil put in vermicelli.
7. Cook on slow flame, covered with a lid for 8 - 10 mts. or till all water evaporates and it is cooked.
8. On lifting, the vermicelli should come in separate strands and not be sticky.
9. Sprinkle with chopped coriander leaves and serve hot with coconut chutney.
10. (Here i have added dhania patti and green chillies to the coconut chutney hence green in color.)