Monday, 2 June 2014

Semiya Uppuma (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.Traditional semiya uppuma recipe is given below.

Ingredients: (Serves two)
Vermicelli or Semiya – 2 tumblers or 400ml measure
Red chillies – 3-4 no, adjust to taste
Asafoetida – a pinch
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Oil – 2 tablespoon
Salt – to taste
Curry leaves – a few

Method: Roast semiya in a kadai till it turns golden brown in color. Keep aside. Heat oil in the kadai, add red chillies and saute till they become darker in color. Add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Now add 2¼ tumblers of water (450ml), asafoetida and salt. Mix well and bring it to boil. Reduce the fire, add roasted semiya 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. 

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter' or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

No comments:

Post a comment