Saturday, February 26, 2011

Semiya Upma Kids Style / Simple Vermicelli Porridge..

Semiya Upma is a staple South Indian tiffin item and is a popular one among the many dishes prepared using vermicelli.There are many ways to prepare it, but the recipe which I'm about to share here is a simple and kids friendly version with minimum spices. Here is the recipe:


Broken Roasted Semiya / Vermicilli - 1Cup (MTR or Bambino brand)

Split black lentils (broken urad dhal) - 1 Tbsp

Mustard seeds- 1 Tsp

Dry red chilly- 1 or 2 according to spice levels

Water- 2 Cups

Chopped Onions- 1/2 cup

Peas and carrot- 1/2 Cup ( I use the frozen ones, but fresh veggies can also be used)

Veg or Canola Oil- 2 Tbsp

Curry leaves- a few

Salt to taste


1.Heat oil in a pan and add the mustard seeds and the black lentils.

2.Meanwhile, boil water in a sauce pan.  

3.Once the mustard seeds pop and the lentils turn light brown in color, add the dry red chilly, curry leaves and the chopped onions.

4.Saute the onions for a few minutes till they turn transparent and then mix in the peas and carrots.

5.Add salt and cook the veggies on medium low flame for about five minutes and then add the boiling water.

6.Check for salt levels now and add the roasted vermicelli.

7.Cover and cook on low flame till all the water is absorbed and the vermicelli is soft but not mushy.

8.Stir once in between so that it doesn't stick to the bottom of the pan.

9.Switch off the heat and let sit for a few minutes. Fluff up with a fork and serve hot with tomato ketchup, sauce or with a dollop of ghee and some sugar on top!

10.A perfect lunch box recipe for kids, I would say!!

Note: If the upma becomes mushy, do not stir it too much when it is hot. It may becomes even more lumpy. Instead just leave it with the lid open for a few minutes till it cools down and little and then slowly fluff it up.

1 comment:

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    Semiya upma