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.
2cupsSemya (Short cut vermicelli) (I used Bambino brand available in Indian groceries)
2Onion– medium, finely chopped
1Potato– medium, diced
¼cupPeanutsRoasted
1tbspTomato paste
1Tomato– medium, chopped
½tspmasalaKitchen king – (or to taste)
2tspsLemon juice
For tempering:
½tspUrad dal
½tspChana dal
½tspMustard seeds
½tspCumin seeds
2red chiliDry
Servings: serving
Instructions
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.
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.
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
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
Hari Chandana
Simple and yummy upma. looks awesome !Indian Cuisine
aipi
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
Nithya
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 🙂
Priya Suresh
Wat a droolworthy bowl of wonderful looking upma..yumm!
Sharmi
right from my childhood till now semiya upma has always been my fav!pics are very nice!
Smitha
its my fav. brekky….love it…looks too tempting!SmithaSmitha’s Spicy Flavors
Cham
We never boiled first the semiya- we do for tiffin and call it kichdi 🙂 Looks perfect!
Kadhyaa...
this luks perfect. i cook semiya in a different way. this is nice twist
Nasreen Basu
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