Beyond Rasam

Semiya Upma

Tiffins

Serves
2

Ingredients

Serves - 2

  • Roasted semiya (readymade) or semiya (dry roast separately before starting on low flame) – 1 cup
  • Water – 1½ cups
  • Onion – 1½ (finely chopped)
  • Tomato – 1 (chopped)
  • Capsicum – 1 (chopped)
  • Carrot – 1 (chopped)
  • Green peas – ¼ cup
  • Green chilli – 2 (finely chopped)
  • Ginger – 1 inch piece (finely chopped)
  • Curry leaves – a few
  • Coriander leaves – for garnish
  • Cashews – 7–8 (broken)
  • Oil – 2–3 tbsp
  • Ghee – 2 tbsp
  • Mustard seeds (rai) – 1 tsp
  • Urad dal – 1 tsp
  • Hing (asafoetida) – a pinch
  • Salt – to taste
  • Turmeric powder - a pinch

Procedure

  • Heat 2–3 tbsp oil in a pan.
  • Add mustard seeds, curry leaves, urad dal, hing, green chilli, ginger, and cashews. Let them splutter and fry until the cashews turn light golden.
  • Add the chopped onions first and sauté until they turn slightly soft.
  • Then add the tomato, capsicum, carrot, peas, and a pinch of turmeric powder, and cook for a few minutes until the vegetables are slightly tender.
  • Add the semiya and salt.
  • Reduce the flame to low and carefully add 1½ cups of boiling water while stirring continuously.
  • Mix well and cook until the semiya absorbs the water and thickens.
  • Add 2 tbsp ghee and mix well.
  • Garnish with fresh coriander leaves and serve hot.