I have always been selective towards recipes that are simple and comforting. The usual example of a dish that makes all the canons clap is semiya (vermicelli) upma. It’s an uncomplicated and quick Indian breakfast recipe that can be easily made in a short time and still very filling to satisfy hunger. In this article, I’ll give you tips on making a perfect semiya upma recipe so that you may eat it every day without tiring of it.
Oh, and guess what? I’ve even engineered a super-duper stick-free formula that is extremely simple and yet still works. Are you familiar with the type of semiya upma recipe, which, when not well cooked, becomes more like a sticky mess, instead of separate grains like it is supposed to be? Well, not anymore. I’m no longer only lucky enough to stumble over the right addictive ingredients and textures that allow me to repeat my creation – but can do it every single time! shall we make it more interesting?
In This Post
Why I LOVE… This Recipe!
Oh my goodness !!! what an I going to tell you about the Smiya Upma. In fact, it’s an SMOTHERY dance of tastes in your mouth – rythmic, spicy, and IMO – mouth watering! THE TEXTURE gives the sensation of a celebration, it’s soft, and fluffy making you can indulge in the taste of the mouth.
Semiya Upma can knock up a breakfast, lunch or dinner in a jiffy, so you can always count on Smiya Upma as the lead character in the whole act. I so much love the spicy Smiya Upma that you will enjoy at the next time when you’ll feel the urge to eat something really special, just get filled with this mix to give good time sensation.
Semiya upma is the ideal mix of nostalgia and thrillful Ness.
Serving Suggestions and Accompaniments for Semiya Upma Recipe
Semia (vermicelli) upma or semiya (vermicelli) upma is a quick & healthy Indian breakfast dish in South India that is made from semiya (vermicelli). It is a delicious dish that artfully unites the strands with selectively added nuts and spices. Their combination is inviting and subtle the next time. On many mornings, there’s a grin on my face, knowing that a steaming hot plate of this delicacy is on the go, and now I can’t help but show how to prepare it.
I believe in the power of a delicious Indian breakfast to start the day. Morning semi ya upma admits a perfect quantity of energy that is not large or heavy. And I’m always eager to share its secrets for making a perfect one with you.
The Semiya Upma and its Heritage
Semiya upma is one of the most flavorful dishes, with a cuisine legacy that begins in the southern areas of India. The upma is supposed to have roots in Tamil Nadu, where it entered the scene. It gradually spread to other parts of South India and then all over the country.
The term ‘upma’ is a compound term that is literally translated as ‘salt + flour’ based on Tamil, which is existed in Sanskrit words ‘Uppu’ and ‘Mavu’.
Being a source to avoid wastage in the kitchen, semiya upma would make the best use of the remaining ingredients, turning it into a wholesome meal. Indian cuisine gives respect to tradition, i.e. not wasting food and creating the best possible meal using all the available resources. The way we make this upma now may not be the traditional way, but the history of experimentalisation and improvisation has made it possible for us to behold the thousands of ways semiya upma is served.
Semiya (Vermicelli) Upma Recipe: Image Gallery
Serving Suggestions and Accompaniments for Semiya Upma Recipe
The best accompaniment is the factor that makes up an interesting dish turning it into an everlasting memory. Here’s how I like to serve semiya upma
- Chutneys: To add to that touch, the coconut chutney or the tomato chutney, as sides, bring out the nuances of the flavors too, quite perfectly.
- Sambhar: A pot of hot sambhar, a lentil-based vegetable soup, can unite seemingly unrelated upma prepared with semiya making it more fulfilling for the body.
- Yogurt: A portion of plain yogurt matchs the savory taste of semolina upma.
- Pickles: A dash of the hot Indian pickle is a good example to bring zest and brightness to the meal.
Regardless of your taste, semiya upma serves this purpose since it comes in different forms, which can make it more appealing.
Ingredients
- 3 tbsp Refined or Vegetable Oil
- 2 Sprigs Curry Leaves
- 1 no finely chopped Green Chili
- 1 no small Red Onion thinly sliced
- ½ no a small Green Capsicum julienned
- ¼ no small Carrot julienned
- ½ no Tomato Slice
- ½ tsp Black Mustard Seeds
- 2 tbsp Peanuts
- 1 cup Unroasted Vermicelli approx. 130g
- 1 tsp Turmeric
- ⅛ tsp Red Chili Powder
- ½ tsp Table Salt
- Juice of 1/2 Lime
- 1 tbsp Fresh Coriander chopped (for garnish)
Instructions
- Boil water in a pot. Add vermicelli and stir to avoid clumps.
- Cook for 3 minutes or until done, then drain.
- Toss with a bit of oil to prevent sticking and set aside.
- Heat oil in a wok or skillet. Fry peanuts until golden, then set aside.
- In the same oil, pop the mustard seeds, then add onion, sautéing until soft.
- Add curry leaves and sauté.
- Add capsicum, tomato, chili, carrot, and curry leaves, cooking until veggies are tender.
- Stir in the turmeric, chili powder, and salt, cooking off the raw spice smell.
- Add the cooked vermicelli and lime juice to the wok.
- Stir well to mix.
- Top with fresh coriander and the set-aside peanuts for extra flavour and crunch.
- Enjoy the warm, flavorful vermicelli stir-fry, a perfect blend of taste and texture.
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