Vermicelli upma (Semiya upma)


  • 1 cup vermicelli (semiya)
  • 2-3 green chillies
  • 1 carrot
  • 1 onion
  • 1 tsp urad dal
  • cashewnuts (otion)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp oil
  • 2 tsp ghee
  • few curry leaves
  • salt to taste
  • 2 cups water

Preparation method:

  • Chop the onions, chillies, ginger, potatoes, carrots into small pieces and keep aside.
  • Heat oil then add urad dal, mustard seeds and curry leaves. When they start to crackle, add cashewnuts. Fry till they turn golden brown.
  • Then add choped chillies, ginger, onions, potatoes, and carrots
  • Cook until the color change.
  • After that add salt and 2 cups of water, cover with a lid and let it boil .
  • When the water comes to boil add vermecelli and simultaneously stir (so that no lumps will be formed).
  • Cover the upma with a lid for 5-6 minutes and then add ghee and stir well.
  • Serve hot with coconut chutney.