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Rice Vermicelli Upma/Semiya Upma

Packed with vegetables, this healthy, delicious one pot dish is made in under 15 minutes. Made without boiling vermicelli noodles, the seviyan turns out non sticky and not mushy at all. V & GF
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Dinner, lunch, Main Course
Cuisine Indian, South Indian

Equipment

  • 1 wok/pan
  • 1 chopping board
  • 1 Knife
  • 1 measuring cups and spoons

Ingredients
  

  • 250 grams Rice Vermicelli 18 oz, 4.5-5 cups
  • 2 tbsp ghee Use oil for vegan
  • 2 tbsp oil
  • 2 tbsp peanuts optional
  • 1.5 tsp Mustard seeds Moti rai
  • 1 tsp Cumin seeds Jeera
  • 1.5 tsp Urad Dal
  • 1.5 tsp Chana Daliya
  • 1/8 tsp Asafoetida Hing
  • 1 cup sliced onions 1 medium sized onion
  • 3-4 green chilies chopped, use less for less spicy
  • 1 tbsp minced ginger
  • 2-3 sprigs curry leaves
  • 1 cup diced carrots
  • 1 cup diced Green Beans
  • 1/4 cup chopped cilantro, I use the stalks/stems while cooking the vegetables and saved the leaves for garnishing
  • 1 tsp Turmeric Haldi powder
  • 1.5-2 tsp salt Or as per taste
  • 1.5-2 tsp sugar
  • 1 tbsp lemon juice/juice of 1/2 lemon
  • 1/2 cup shredded coconut I used Frozen Vadilal shredded coconut

Instructions
 

Cook Rice Vermicelli

  • In a Large bowl, put the Rice vermicelli, roughly broken
  • Pour boiling water over the vermicelli, COVER AND SET ASIDE FOR 5 MINUTES
  • Drain the vermicelli after 5 minutes and rinse under cold water and leave in colander /sieve for water to completely drain out

Rice vermicelli Upma/Vermicelli Semiya

  • In wok add ghee and oil. When oil is hot, put the peanuts and stir fry for few minutes. Peanuts should change color but not be burnt. remove from oil and set aside
  • In same pan , add mustard, cumin, urad dal, chana dalia and asafoetida and cook till the urad dal turns golden.
  • Add onions, green chilies, ginger and curry leaves and continue to cook till onions are pink
  • Add carrots, green beans and cook for a few minutes. Add the chopped stems of the cilantro.
  • When vegetables are 50 percent cooked add 1 tsp salt and turmeric and continue to cook till vegetables are cooked. They should be cooked but not mushy.
  • TURN OFF THE STOVE. Add the cooked vermicelli, additional salt, sugar, lemon juice, coconut and chopped cilantro. Toss till the vegetables mixture mixes well with the vermicelli.
  • Garnish with fried peanuts, additional coconut and chopped cilantro.

Notes

Use boiling hot water and cover the vermicelli. Do not soak the vermicelli for more than 5 minutes. Rinse under cold water and strain till all the water has drained. After vegetables are cooked, turn off the stove and then toss in the rice vermicelli gently. 
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