Monday 2 June 2014

Semiya Uppuma - Variation (சேமியா உப்புமா)

Vermicelli or semiya is made of maida. Semiya is available as long sticks or as broken into smaller pieces. Roasted vermicelli is also available in the market. This is a slightly different ‘Semiya uppuma’ recipe, which works well for me.

Ingredients: (Serves two)
Vermicelli or Semiya – 2 tumblers or 400ml measure
Onion, finely chopped – 1 no
Green chillies, finely chopped – 2 no
Ginger – ½ inch piece, grated
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Oil – 2 tablespoon
Salt – to taste 
Curry leaves – a few

Semiya Uppuma (சேமியா உப்புமா)
Method: Heat oil in the kadai, add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Add chopped onion, green chillies and ginger. Saute till the onions turn transparent. Now add semiya and fry till it turns golden brown. Reduce the fire. Pour 2 tumblers (400ml) of water into the kadai. Add required salt to the water and mix well. Cover and cook on low flame till the water is fully absorbed and semiya is cooked well. Switch off the fire. Garnish with curry leaves and serve hot with chutney.

Note: You may add boiled green peas before adding salt and proceed to the next step. 

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