Vermicelli Upma (Semiya)

Semiya upma is my favorite tiffan. It is a south Indian food .We can cook this within 20 mintues, often I will cook during the holidays. We can take this as breakfast or dinner. We can also add some vegetables for different taste. I like to add sugar or mango pickle as a side dish to eat. I have tried this two to three times; at the first time semiya got chaos up, third time output is excellent. Ok now let’s see about the preparation of sevai.




Ingredients:

Vermicelli - 100g
Water - 2 tumbler
Beans - 2
Carrot - 1
Tomato - 1
Green Peas - 15
Big Onion - 1
Green chilli - 2
Ginger - Half
Shredded Coconut - 2tbsp
Hing - 1tbsp
Ghee - 2tbsp
Mustard Seeds - 1tbsp
Salt - To Taste
Curry Leaves -10
Coriander Leaves - Few

Method of preparation:
- Cut the vegetables, chili, onion and ginger in small cubes. You can add any other vegetables of your choice.

- I prefer Anil or Bambino brand which is fine roasted.

- Keep the pan in the stove.

- Pour the oil and put the mustard seeds, hing, chili, ginger, curry leaves and onion, fry well for 2 minutes until it comes golden brownish.

- Put the tomato and fry well for 1minute.

- Add all the vegetables and fry for 2 – 3 minutes.

- Once vegetable fried. You can pour 2 tumbler of water.

- Add salt to taste.

- Close the pan for 5 minutes till the vegetable cooked.

- You have to be very careful now, put the sevai and mix well till it boils; then fry deeply until the water dries.

- Now add Ghee and mix well.

- Spread the shredded coconut and fry well for 2mintues.

- Garnish with coriander leaves.

- Simple yummy colorful recipe is hot to serve.





Note:
- Don’t add too much of water. Water proportion, for 100g add 2 tumblers.

- If you want you can add turmeric powder