Upma is the most common breakfast in South India. Go to any home in South India and it’s unlikely that you won’t get a mound of steaming Upma for breakfast. The most frequently made and eaten is the Rava (Semolina) Upma and the Semiya (Vermicelli ) Upma. I too make them very often, and forgive me for saying that it’s a no-brainer recipe as you can quickly make it even with your mind and head wandering elsewhere. I usually reserve this dish for Monday mornings as to save more energy to beat the Monday morning blues.
- Semiya ( vermicelli) : 250 gm
- Green chili : 2
- Ginger : a small piece
- Bengal gram : 2 spoon
- Onion : 2
- Peas ½ cup (optional)
- Peanuts: 2 tbsp
- Curry leaves: one string
- Salt: as needed
- Mustard: ¾ tsp
- Cashew: 2 tbsp (Optional)
- Oil: 100 ml
- Chop onions, green chili, and ginger into pieces.
- Heat 1 tbsp of oil in a pan
- Add bengal gram, mustard, and wait till the mustard splutters and the gram becomes golden.
- Add green chili, onion, ginger and curry leaves and fry.
- Add cashew and semiya and fry till the semiya becomes golden
- Add 400 ml water, salt and cook till the semiya is cooked and it absorbs water
- Serve hot with Groundnut/Coconut Chutney.
Preparation time: 15 minutes