Semiya Upma (Vermicelli upma)

Vermicelli upma (Semiya upma)- preparation time 25 to 30 mins
This recipe is easy to make. Even if we don't have vegetable just an onion and spices to garnishing is enough. It will be light and tasty tiffin.

Ingredients:-
Semiya - 1 cup
Water - 2 ¼ cup
Carrot - 1 (chopped to small cube)
Small onion - 10 (chopped finely)
Beans - 8 (chopped to small cube)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Gingelly oil - 5 to 6 tbsp
Ginger - finely chopped ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Preparation method:-
Roast the Semiya till light or golden brown (don’t make it to dark brown) and keep aside.
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns brown. Add curry leaves, chili, ginger, onion, carrot, beans, salt and fry till the color changes slightly.
Boil water in another vessel and add to vegetable.

When vegetables are half cooked add the roasted Semiya and stir till half the water is absorbed. Close the pan and cook in low flame.
When all the water is absorbed the Semiya will be cooked. If you feel it has to be cooked little more add little boiled water and cook for some more time.
When I tried 1:2 proportion of Semiya : Water came out well.

Add finely chopped coriander leaves to upma and serve hot semiya upma with coconut chutney.