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Semiya Upma: A South Indian Delight – Quick, Easy, and Absolutely Mazedaar!

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Chef Curry Do’pyaza

Semiya Upma: A South Indian Delight – Quick, Easy, and Absolutely Mazedaar!

Namaste and Vanakkam friends! Chef Curry Do’pyaza here, back in your kitchens and ready to share another gem from my culinary treasure chest. Today, we’re diving into the world of Semiya Upma, a dish that’s as comforting as a warm hug on a chilly morning.

For my Tamil and Telugu friends, you know this dish well! Semiya Upma is a beloved breakfast and tiffin staple, especially popular in South Indian homes. It graces our tables during festive occasions like Pongal and Ugadi, or simply when we crave a light yet satisfying meal. It’s a versatile dish, enjoyed any time of the year.

Now, let’s talk a little history. Upma, in general, is believed to have originated in South India, possibly as a way to use leftover rice. Semiya Upma is a modern twist, replacing rice with roasted vermicelli. It’s a clever and delicious adaptation!

So, are you ready to learn how to make this delightful dish? Let’s get cooking!

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

  • For the Semiya Upma:
    • 1 cup Semiya (Vermicelli)
    • 2 tablespoons Tel (Cooking Oil)
    • 1 teaspoon Rai (Mustard Seeds)
    • 1 teaspoon Urad Dal (Split Black Gram)
    • 1 teaspoon Chana Dal (Split Chickpea Lentil)
    • 1 small Pyaaz (Onion), finely chopped
    • 1-2 Hari Mirch (Green Chilies), slit lengthwise
    • 1 inch Adrak (Ginger), grated
    • Few Curry Patta (Curry Leaves)
    • 1/2 cup mixed vegetables (like carrots, peas, beans), finely chopped
    • 2 cups Pani (Water)
    • Salt to taste
    • 2 tablespoons Hara Dhaniya (Fresh Coriander Leaves), chopped for garnish
    • 1/4 teaspoon Haldi (Turmeric) powder
  • For the Coconut Chutney:
    • 1 cup fresh Nariyal (Coconut), grated
    • 2-3 Hari Mirch (Green Chilies)
    • 1/2 inch Adrak (Ginger)
    • 1/4 cup Bhuna Chana (Roasted Chickpeas)
    • Salt to taste
    • 2 tablespoons Pani (Water)
    • For Tempering:
      • 1 tablespoon Tel (Cooking Oil)
      • 1/2 teaspoon Rai (Mustard Seeds)
      • Few Curry Patta (Curry Leaves)

Instructions:

  1. Roast the Semiya: In a kadai (wok) or pan, dry roast the semiya over medium heat until it turns light golden brown. This gives it a nutty flavor and prevents it from becoming mushy. Keep stirring continuously. Once roasted, transfer it to a plate and set aside.
  2. Prepare the Tempering: Heat tel in the same kadai. Add rai. Once they splutter, add urad dal and chana dal. Fry until they turn golden brown.
  3. Sauté the Aromatics: Add finely chopped pyaaz and sauté until they turn translucent. Then, add slit hari mirch, grated adrak, and curry patta. Sauté for a minute until the raw smell disappears.
  4. Add Vegetables: Add the finely chopped mixed vegetables and haldi powder. Sauté for 2-3 minutes.
  5. Add Water and Salt: Pour in pani and add salt to taste. Bring the water to a rolling boil.
  6. Add Semiya: Reduce the heat to low. Slowly add the roasted semiya to the boiling water, stirring continuously to prevent lumps from forming.
  7. Cook and Cover: Cover the kadai and cook for 5-7 minutes, or until the semiya absorbs all the water and becomes soft and fluffy. Keep stirring occasionally.
  8. Garnish and Serve: Once cooked, garnish with chopped hara dhaniya. Serve hot with coconut chutney.

Coconut Chutney Instructions:

  1. Blend: In a blender, combine grated nariyal, hari mirch, adrak, bhuna chana, salt, and pani. Blend to a smooth paste. Add more pani if needed to adjust the consistency.
  2. Prepare Tempering: Heat tel in a small pan. Add rai. Once they splutter, add curry patta.
  3. Add Tempering to Chutney: Pour the tempering over the coconut chutney. Mix well.

Tips for Best Results:

  • Roasting the semiya is crucial. Don’t skip this step!
  • Add the semiya slowly to the boiling water while stirring continuously to avoid lumps.
  • Adjust the amount of hari mirch according to your spice preference.
  • For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the tel.

Cooking Variations:

  • Pressure Cooker: Add all the ingredients to a pressure cooker and cook for 1 whistle on medium heat. Let the pressure release naturally.
  • Induction Stove: Follow the same steps as above, adjusting the heat levels on your induction stove.
  • Microwave: Combine all ingredients in a microwave-safe bowl. Cover and microwave on high for 5-7 minutes, stirring halfway through.
  • Slow Cooker/Crockpot: Not recommended for this recipe, as the semiya may become too mushy.

Nutritional Information (Approximate):

  • Serving Size: 1 cup
  • Calories: 250-300
  • Protein: 5-7g
  • Carbohydrates: 40-45g
  • Fat: 8-10g

Serving Suggestions:

  • Serve hot semiya upma with a generous dollop of coconut chutney.
  • You can also serve it with raita (yogurt dip) or pickle.
  • A cup of hot chai (tea) or coffee makes a perfect accompaniment.

So there you have it, folks! A simple yet incredibly satisfying Semiya Upma recipe. I urge you to try this at home and share it with your family and friends. This dish is sure to bring smiles to your faces and warmth to your hearts.

Happy cooking, and until next time, keep the flavors flowing!