July 21, 2007

Semia Upma

I don't work on Saturdays. But S goes to work on odd Saturdays of the month. After a nice party with the neighbours last night, we went to bed only at 1 a.m. or so. I, as usual, woke up early and asked S if he wanted me to make lunch or if he'd get a dabba at work. Initially he said he'd grab a bite at work and that I needn't bother. A little later, he said, "I want to eat Semia Upma for lunch." I had only 15 minutes and so didn't add any vegetables. It was ready in a jiffy.

Semia Upma always brings back memories. Of the first time I tried to make it. And my weekend trips from hostel. Amma had a mental timetable of sorts and would make different things for breakfast everyday, trying not to repeat a dish in a week. And somehow Semia Upma invariably landed on her timetable for Saturday mornings. I was studying in Pondicherry and would come home on most weekends. I'd land up on Saturday morning and find Semia Upma on the table. After a while I asked Amma, "Why don't you make something else?" And she said, "I could. But don't you like this?" I said, "Yeah, but I get this every time I come home." She hadn't realized that I only had breakfast at home on Saturdays and Sundays and thought that she has been dishing out varieties. She then started treating me to different stuff.

But I still love this upma and with roasted vermicelli, it is ready within minutes.


1 Cup Roasted Vermicelli
1 Onion, chopped
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
1/4 tsp Urad Dal
1/4 tsp Chana Dal
1 Red Chilli
1 Green Chilli
1/2 tsp Ginger Paste
7-8 Curry Leaves
Salt to taste

Heat the oil in a kadhai and add the urad and chana dals. When the urad dal starts to brown, add the mustard and asafoetida. When the mustard splutters, add the red and green chillies, curry leaves and ginger paste. Add the onions and fry until they turn translucent. Add the vermicelli and fry for 2-3 minutes. Add 1 cup of boiling water to this. Add the salt and mix well. Cover and cook for 5 minutes.

Garnish with coriander and scraped coconut if you like. Team it up with your favourite pickle and get set for the day.


Vcuisine said...

A comfor food Raaga. How do you get red coloured one. I agree with you, during childhood we used to scream if the tiffen is idli. But now it has become a meal here :) Viji

Raaga said...

Hi Viji: Red colour comes from using pre roasted semia. Idlis are another story altogether!!