Lemon semiya upma
Upma is simple, quick, tangy south indian breakfast. Usually Upma meal is made with Vermicelli, poha or semolina. The normal vermicelli does not come with lemon in it. I used to cook mix veggie upma and normal semolina upma.
When am studying in aboard, (that time am zero in cooking :), my mom used to buy instant vermicelli upma from popular MTR brand. I just need to microwave it to eat. I feel as if am in heaven after tasting MTR upma. But after learning cooking, I found all the instant foods that popular brands selling has simple formula.
Here goes the recipe of lightly spiced vermicelli upma with extra tanginess of lemon, which enhances the flavour to different level.
Broken Vermicelli / Semia - 1 cup
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tbsp
Onion - 1/2 cup
Green chillis - 2 to 3
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Lemon Juice - 2 tbsp
Ginger - 1/2 tsp (grated)
Grated coconut - 1/4 cup
Oil - 3 tsp
Salt to taste
Dry roast the vermicelli till it turns golden brown. (Alternatively you can use readymade roasted vermicelli available in supermarkets).
Heat the oil in a pan, splutter mustard seeds and urad dhal. Now add the curry leaves and give it a quick stir. Add grated ginger, green chillis and saute the onion till it become translucent. Add turmeric powder, hing and 2 cups of water. (For one cup of vermicelli - add 1 1/2 to 2 cups of water). Adjust the salt to taste. Now add the roasted vermicelli, reduce the heat and let it cook till it absorb all the water.
Once it cooked, stir well and add the lemon juice & grated coconut (optional). Give it a quick stir, remove it from heat and serve hot with Coconut chutney.
I had this lemon upma & coconut chutney with Masala Tea. Yummy !!