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Vermicelli Pilaf (Semya Upma) Yum
Vermicelli Pilaf (Semya Upma)
Course breakfast
Cuisine south indian
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 2 cups Semya (Short cut vermicelli) (I used Bambino brand available in Indian groceries)
  • 2 Onion – medium, finely chopped
  • 1 Potato – medium, diced
  • ¼ cup Peanuts Roasted
  • 1 tbsp Tomato paste
  • 1 Tomato – medium, chopped
  • ½ tsp masala Kitchen king – (or to taste)
  • 2 tsps Lemon juice
For tempering:
  • ½ tsp Urad dal
  • ½ tsp Chana dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 red chili Dry
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Semya (Short cut vermicelli) (I used Bambino brand available in Indian groceries)
  • 2 Onion – medium, finely chopped
  • 1 Potato – medium, diced
  • ¼ cup Peanuts Roasted
  • 1 tbsp Tomato paste
  • 1 Tomato – medium, chopped
  • ½ tsp masala Kitchen king – (or to taste)
  • 2 tsps Lemon juice
For tempering:
  • ½ tsp Urad dal
  • ½ tsp Chana dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 red chili Dry
Vermicelli Pilaf (Semya Upma)
Instructions
  1. 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.
  2. 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.
  3. Add potatoes and roasted peanuts; cover and cook until the potatoes are cooked through, about 8-10 minutes.
  4. Next add the tomatoes and tomato paste, cook until they turn mushy. Season the veggies with salt and kitchen king masala.
  5. 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.
Recipe Notes

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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