March 31, 2011

Vermicelli Pilaf (Semya Upma) for National Noodle Month

Did you know that March is National Noodle Month? I wanted to make something on this occasion (??), for the past 31 days and as usual the month flew by right in front of my eyes. Well since there are a few more hours left to complete the month I thought I’ll post this yummy semya upma (aka vermicelli pilaf in a fancy way).
I usually end up making a sticky lumpy mess when I make semya, usually because I second-guess myself when adding the water and end up adding way more than needed. But my mom’s method of boiling vermicelli (just like pasta) in lots of salted water for 2-3 minutes until cooked through has solved my sticky mess problem.

Semya Upma

Here’s how I made this dish.
Ingredients:
Semya (Short cut vermicelli) – 2 cups (I used Bambino brand available in Indian groceries)
Onion – 2 medium, finely chopped
Potato – 1 medium, diced
Roasted Peanuts – ¼ cup
Tomato paste – 1tbsp
Tomato – 1 medium, chopped
Kitchen king masala – ½ tsp (or to taste)
Lemon juice – 2tsp

For tempering:
Urad dal – ½tsp
Chana dal – ½tsp
Mustard seeds – ½tsp
Cumin seeds – ½tsp
Dry red chili – 2

Vermicelli Pilaf

Method:
  • Boil 4-5 cups of water in a large saucepan, and once water comes to a rolling boil, add 1tsp and the vermicelli. Boil for 2-3 minutes or until cooked through (this should not take very long). Drain the water from the vermicelli and keep aside until ready to use.
  • Heat 1tbsp oil in a sauté pan, add tempering ingredients and once the seeds start to splutter, add the onions and sauté until lightly browned around the edges.
  • Add potatoes and roasted peanuts; cover and cook until the potatoes are cooked through, about 8-10 minutes.
  • Next add the tomatoes and tomato paste, cook until they turn mushy. Season the veggies with salt and kitchen king masala.
  • Finally add the cooked semya* with the lemon juice and more salt (if needed), mix everything gently. Cover and cook for 2 minutes, so the flavors get a chance to mingle. Let rest for 5 minutes and garnish with coriander leaves before digging in.

Semya Upma
This is a great dish for BLD (Breakfast, Lunch or Dinner). We had ours for dinner with some homemade fruit juice.

* Note: Cooked Vermicelli might turn into a mush if left in the colander/ strainer for too long. Don’t worry, just rinse them under some cold water and squish them around with fingers to separate the noodles.
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9 comments:

  1. Beautifully presented dear. I love semiya upma very much. You have tempted me now. I will have to make it soon :)

    Didn't know about the noodle month - thanks for the info :)
    US Masala

    ReplyDelete
  2. Looks perfect and tempting :) We make this for breakfast atleast once in a month :) But will give it a try in your way next time :)

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  3. Wat a droolworthy bowl of wonderful looking upma..yumm!

    ReplyDelete
  4. right from my childhood till now semiya upma has always been my fav!
    pics are very nice!

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  5. its my fav. brekky....love it...looks too tempting!
    Smitha
    Smitha's Spicy Flavors

    ReplyDelete
  6. We never boiled first the semiya- we do for tiffin and call it kichdi :) Looks perfect!

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  7. this luks perfect. i cook semiya in a different way. this is nice twist

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  8. excellent piece of information, I had come to know about your website from my friend kishore, pune,i have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a lot once again, Regards,
    Semiya upma

    ReplyDelete

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