Vermicelli Pilaf (Semya Upma) for National Noodle Month
Vermicelli Pilaf (Semya Upma)
- 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.
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.