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Semiya Upma


-> 2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown

-> 1 finely sliced large onion

-> 3-4 slit green chillis

-> 1″ ginger finely chopped

-> 1 large tomato, chopped

-> 1 tbsp chopped coriander leaves (optional)

-> 1/2 tbsp oil

-> 1 tsp ghee or butter

-> salt

For seasoning:

-> 1 tsp mustard seeds

-> 1/2 tbsp split blackl gram

-> 1/2″ cinnamon stick (optional)

-> 12-15 curry leaves

1 Boil 4 cups of water and add the vermicilli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.

2 Add the sliced onions, green chillis and ginger and saute for 2 mts.

3 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).

4 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.

5 Serve hot with chutney or pickle of your choice.


For variation, garnish with grated coconut and add 1″ cinnamom stick (during seasoning). You can added roasted cashews too.


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