Semiya Upma/Vermicelli Upma

Prep Time: 5min
Cook Time: 15min
Total Time: 20min
Yield 2-3 Servings

Ingredients

2 Cups Semiya(Bambino)
5 Cups Water
2-3 Green Chillies, chopped
1 Medium Sized Onion, finely chopped
1/2 Tspn Gingergarlic Paste
Salt to Taste
1/8 Tspn Turmeric Powder
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
Few Curry Leaves (Karivepaku)
1/3 Cup Carrots, sliced lengthwise
1 Tblspn Cilantro Leaves(Kothmir)
1 Tblspn Peanuts/Groundnuts(Palli)
1 Tblspn Oil


Directions

1. Bring water to a boil in a sauce pan on medium-high flame & add semiya to the boiling water. Cook for 2 minutes & Turn off the flame. 
2. Immediately using a strainer laddle remove the cooked semiya from water & transfer it to a plate.
3. Heat oil in a kadai or wide pan on a medium flame; add cumin seeds, mustard seeds, curry leaves, green chillies & saute for a minute. Now add chopped onion, peanuts, sliced carrots & saute for another 3-5 minutes.
4. Add gingergarlic paste, salt, turmeric powder & saute for a minute. Add cooked semiya & mix everything well. Cook for 3-5 minutes on a medium-low flame. Turn off the flame & transfer to plate.
5. Garnish semiya upma with cilantro leaves & serve.

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