One of the most popular South Indian dish that you can cook and serve for breakfast-lunch-evening snack-dinner. It's that dish that you can make in a jiffy. Suitable for bachelors, beginner cooks or even for those amazing experience cooks.A healthy and light breakfast.
5-6nosgreen chillies (or use as per taste preferenec)
1inch ginger
1sprigcurry leaves
1largecarrot (finely chopped)
3nosbeans(finely chopped)
½cupfresh/frozen peas
10whole cashews
1+1teaspoonghee
2tablespoonoil
1teaspoonmustard seeds
1 tablespoonchanna dal
1tablespoonurad dal
Salt to taste
2cupswater
Instructions
1. Cook finely chopped veggies(carrot, beans, peas) with a small pinch of salt. Keep aside.
2. Heat 1 teaspoon ghee. Roast semiya in ghee until it begins to turn golden brown. Remove roasted semiya onto a plate.
3. Heat 1 teaspoon of ghee and oil in a deep bottom pan. To hot oil add mustard seeds and wait till they crackle. Add urad dhal, channa dal and saute for a minute or till they turn golden brown.
4. Add ginger, curry leaves, green chilies. Give it a stir.
5. Saute thin slices of onions. Chuck in the cashews and saute it until cashews begin to turn golden brown.
6. Add salt to taste and boiled vegetables mix well, fry for 20 seconds.
7. Pour 2 cups of water. When water comes to boil add the cooked veggies stir and cook covered on low flame for few minutes until semiya is cooked well(not mushy).
8. Garnish with finely chopped coriander leaves. Serve hot with spicy coconut chutney, pickle or the way my daughter likes it with sugar(Oh, I hate to eat my upma with sugar! But I see kids love to eat it that way )
Notes
My Notes- 1. Use any veggies of your choice, sweet corn, capsicum, mochaikai ..will be good options. 2. Use more green chillies if you like it spicy. 3. Add a dash of ghee once the upma is cooked just immediately after switching off the flame. Will enhance the flavor and taste of the dish. 4. Can easily replace semiya/vermicelli with millet of your choice for very healthy options.