Shaavige Uppittu / Semiya Upma / Vermicelli Upma

Shaavige Uppittu /Vermicelli upma is the variation to our regular rava/ semolina upma.  The difference between the two is the amount of water added. While rava can accomodate more water, Vermicelli requires little water to cook, compared to Rava/ Semolina. Vermicelli must be roasted initially with ghee whereas rava is dry roasted. The vegetables used in this recipe are optional. I like to sneak in more veggies in most of the recipes. This is a super easy recipe and can be prepared very quickly.

 Ingredients :

• Vermicelli - 1 cup
• Oil - 3 tsps
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Channa dal - 1 tsp
• Red chillies - 3, broken
• Curry leaves - few
• Cashews - few
• Onion - 1, medium, chopped finely
• Tomato - 1, medium, chopped finely
• Carrot - 1/4 cup, chopped finely (optional)
• Peas - 1/4 cup ( optional)
• Turmeric powder - 1/4 tsp
• Water - 1 1/2 cups
• Salt - 1 1/2 tsp
• Coriander leaves - 1 tbsp, chopped finely
• Lemon juice - 1 tsp
• Ghee - 2 tsps

Preparing Shaavige Uppittu/ Vermicelli Upma:

• Heat 1 tsp of ghee in a vessel and roast the vermicelli until light brown. Transfer onto a plate.
  
  
  
  
• In the same vessel, add oil. When it's hot, add mustard seeds and let it splutter. 
• Then add cumin seeds, channa dal , red chillies, curry leaves and cashews. Fry for a minute.
• Add the chopped onions and fry until translucent. 
  
• Add in the chopped carrots and peas, salt and turmeric powder mix well. Put the lid on and let it cook for 3 to 4 minutes.
  
• Bring the water to a boil and pour into the cooked veggies. Check the salt. 
  
• Add the roasted vermicelli and mix well. Add a tsp of ghee, simmer the stove and close the lid.
  
  Let it cook until all the water is evaporated and the vermicelli is cooked well. Add the lemon juice and finish off by garnishing with coriander leaves.
• Vermicelli upma is ready to be served either as it is or along with the chutney of your choice.
  

Tip : Ratio of Vermicelli to water should be always 1:11/2. That means for every cup of Vermicelli, add 1 and half cups of water. If you add more water, Vermicelli becomes mushy.