Semiya Upma

24 Jun

Been a while since I put anything on here, although I did cook a few new things. Here’s a simple recipe for Semiya Upma, inspired by this blog post.

1. You can make Semiya Upma with or without vegetables. If you want to do it without vegetables here is all what you need to do.

2. Add a little bit of oil and fry the Semiya in it till it changes colour from white to brown. Make sure you take it off the stove as soon as it is done as it’ll get burnt otherwise.

3. Add a teaspoon of oil and fry some mustard, cumin, curry leaves, chillies, garlic and ginger for a while. Add salt, chilly powder and any other dry masalas you want; I tend to go with garlic, ginger and coriander powder. Add the Semiya to this, quickly mix it and then add water to the mixture to soften the Semiya. Stir until the Semiya gets soft and keep adding a little water from time to time to ensure it does not get burnt.

4. Serve hot with coconut chutney or any other sauce of your choice.

5. If you want to add vegetables to it, the simplest way is to boil the vegetables a bit to soften them and then fry them mildly until cooked and then add the Semiya [following Steps 1-4] to them. Don’t cook both together, as it’ll make things more messy, although I guess it can be done.

6. While making the vegetables, I pressure cook the carrots, potatoes, beans, yellow corn and green peas. I boil cauliflower and broccoli in water to soften them as pressure cooking these two disintegrates them completely and makes them lose their shape and taste.

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