Mixed Vegetable Semiya Upma is much liked savory delicacy in my family. MTR Vermicelli is the brand I prefer in making this Upma. Adding fresh chopped vegetable pieces gives a new flavor to this upma. This semiya upma comes handy whenever I get struck or run out with breakfast ideas. Hot semiya upma can also make an ideal evening snack. Whenever I have to prepare something only for myself I love to indulge on this upma. So this means I can gratify this delicacy at any time of the day. Hot semiya upma with a spoon full of tangy lemon pickle sets my day. Oooo I can’t resist… I am going to indulge…….You scroll to check out the recipe…
Mixed Vegetable Semiya Upma
- 2 cups Semiya | Vermicelli
- 1 Onion, peeled and sliced
- 1 Tomato, deseeded and chopped
- 1/2 cup mixed Vegetables (Potatoes, Carrots & Beans)
- 1 Green chili, deseeded and chopped
- 1 tbsp Red chili powder
- 1/4 tbsp Turmeric powder
- Salt to taste
- 2-3 springs fresh Coriander leaves
TEMPERING | TADKA:
- 1/2 tbsp Mustard seeds
- 1/2 tbsp Cumin seeds
- 1 tbsp Chana dal/split Chickpeas
- 1 dry Red chiili
- 6-9 fresh Curry leaves
How to make Mixed Vegetable Semiya Upma
Add a table spoon of oil to a heavy bottom cooking vessel and fry vermicelli to light golden brown on low heat. Set aside.
In the same pan add oil and the ingredients listed under ‘tempering’ one by one. Once they start to change color add sliced onions and fry till translucent. Now add chopped tomatoes, mixed vegetables, green chilli, salt, red chili powder and turmeric powder. Stir well and cook till the tomatoes are completely mashed.
Now add water * and when the water starts to boil add fried vermicelli. Cook covered on a low flame till vermicelli gets completely cooked.
Garnish with fresh coriander leaves and serve as a delish breakfast or delightful evening snack.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
* NOTE: For 1 cup Semiya I used 11/2 cups of water.