Upma is a traditional South Indian breakfast meal, which could be prepared with vermicelli / semolina / broken rice / wheat / rice flakes (Aval). I prefer making semiya upma a lot more these days than semolina (rava) upma, coz my kids love it. The tangy nature of lemon gives an excellent taste and we just loved this dish. My kids asked me to do this upma often :-) Coconut chutney turns out to be an excellent combo. Wanna try it??!!
INGREDIENTS:
Semiya / Vermicelli - 2 cups
Lemon - 1 or 4 tsp juice
Onion - 1 finely chopped
Green chillies - 2 cut into pieces
Ginger - 1 tsp grated
Water - 1 3/4 cup
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Channa dhal - 1 tsp
Curry leaves - fes
HOW TO MAKE:
Heat oil in a kadai splutter mustard seeds and add channa dhal. Add chopped onions and green chillies. Fry well until the onion gets transparent. Add curry leaves. Add turmeric powder and needed salt and 1 3/4 cup of water. Blend well and allow to boil.
Add semiya / vermicelli and reduce the heat. Cook until the water get absorbed. Once the semiya cooked stir well and add lemon juice. Give a quick stir and turn off the stove.
Lemon semiya upma ready to serve. Serve with any chutney of your choice. Coconut chutney or sambar is the excellent combo.
TIPS:
Do not add more water else the semiya will get mushy.
Add vegetables to make vegetable upma.
For temper, use ghee instead of oil.
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