Semiya Upma (Vermicelli Upma)

Steps

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1. 1
   Heat ghee or oil (1 tsp) in a large pan or kadai, then gently roast the vermicelli until it turns slightly golden. Skip this step if using pre-roasted vermicelli.
   ≈0:24
2. 2
   Transfer the roasted vermicelli to a plate and set aside.
   ≈0:51
3. 3
   In the same pan, add 1 tbsp oil and a bit of ghee. When hot, add chana dal, mustard seeds, and cashew nuts. Fry until the dal turns golden and nuts are fragrant.
   ≈1:01
4. 4
   Add chopped ginger, slit green chillies, curry leaves, and chopped onion. Sauté for about 2 minutes until the onion softens and turns slightly golden.
   ≈1:20
5. 5
   Add chopped carrot, green peas, and chopped beans. Mix well. Vegetables are optional but add color, flavor, and nutrition.
   ≈1:39
6. 6
   Sprinkle salt to taste and mix everything together well.
   ≈1:54
7. 7
   Pour 1.5 cups of water into the pan and bring to a rolling boil so vegetables cook through.
   ≈2:09
8. 8
   Cover the pan and simmer on low heat for about 5 minutes until vegetables are tender and water is at a rolling boil.
   ≈2:23
9. 9
   Reduce to low heat and gently add the roasted vermicelli, stirring continuously to prevent lumping. Cook on low heat until all water is absorbed and vermicelli is soft and fluffy. Optionally add a pinch of turmeric for color.
   ≈2:36
10. 10
    After about 5 minutes, the upma is nearly ready. Add chopped fresh coriander leaves and drizzle with 1 tsp ghee, then gently mix.
    ≈3:03
11. 11
    Cover for 5 minutes to let the flavors fully infuse.
    ≈3:23
12. 12
    Serve hot with sambar and coconut chutney on the side, or enjoy with pickle or yogurt.
    ≈3:26