Semiya Upma/ Vermicelli Upma

INGREDIENTS

1 Cup Dry Vermicelli(Semiya)
3 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Bengal Gram
100 gms Onion, chopped
10 Nos Curry Leaves
3 Nos Green Chillies, chopped
1 Tsp Ginger, chopped
To taste Salt
1 Cup Water
1 Tbsp Coriander, chopped

INSTRUCTIONS

In a wok heat 1 tablespoon of oil and roast the dry vermicelli until light golden in colour and fragrant.
Remove from wok and keep aside.
In same wok heat remaining oil and add mustard seeds, Bengal gram. Sauté till Bengal gram turns golden in colour.
Add chopped ginger and sauté for 30 seconds. Add onions and cook till onions are translucent. Add green chilli, curry leaves and salt. Toss and add water. Bring it to a boil and add roasted vermicelli and reduce heat. Stir till all moisture is soaked by vermicelli.
Remove into a serving bowl and garnish with chopped coriander. Serve hot

Preferred recipes by Chef Rakesh Sethi.

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