Semiya Upma

சேமியா உப்மா (Semiya Upma)

Semiya Upma is my kids favorite recipe. My daughter always like to eat sugar and this is her best chance to get sugar as side. They always demand the உப்புமா should not be sticky. Hard part of this recipe is measuring Semiya in a cup and calculates the water proportion. I used to add roasted Semiya first and add hot water as needed. Just pour the hot water to immerse the Semiya. This method never fails, this results perfect texture without worries.

Ingredients for Semiya Upma

Semiya / vermicelli – 4.5 cups
Water – 3 cups
Ghee – 1 + 1 tsp
Oil/ ghee – 1 tbs
Mustard seeds & urad dal – 1/4 tsp
Small onion – 4 (finely chopped)
Dry red chilli – 4
Curry leaves – 1 spring
Ginger pieces – 1 tbs (chopped)
Salt as needed

Directions

Take a wide pan and add 1 tsp of ghee and roast the semiya until golden brown.
Transfer the roasted semiya into a plate.
Heat 4 cups of water on a pot separately.
Pour 1 tbs ghee/ oil, add mustard seeds and urad dal.
After the seeds cracked, add curry leaves.
When the curry leaves pops, add chopped onion, red chili, ginger.
Sauté everything well then add salt.
Mix well and add roasted vermicelli.
Pour the boiling water, just enough to immerse the semiya
Keep the flame full until the water completely evaporated.
Stop the flame and drizzle 1 tsp of ghee over the Upma.
Semiya Upma ready.
Serve the soft Upuma with sugar and/or coconut chutney.