Authentic Tamil Nadu Salem Semiya Upma with Fresh Coconut Chutney
A delightful South Indian breakfast staple made with roasted vermicelli, aromatic spices, and fresh vegetables. Served hot with a side of freshly ground coconut chutney for a comforting meal.
25min
Total Time
3
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan and add mustard seeds, urad dal, and chana dal, letting them splutter.
2
Add sliced onions, green chilies, grated ginger, and curry leaves, sautéing until the onions turn translucent.
3
Toss in the mixed vegetables and cook for a couple of minutes until slightly tender.
4
Pour in the boiling water, add salt, and bring the mixture to a rolling boil.
5
Reduce the heat to low and gradually stir in the roasted vermicelli to prevent lump formation.
6
Cover the pan with a tight lid and let it simmer on low heat until all the water is absorbed and the vermicelli is cooked.
7
Turn off the heat, fluff the upma gently with a fork, garnish with fresh grated coconut, and serve hot with coconut chutney.
Ingredients
2 cups roasted vermicelli (semiya)
1 large onion, finely sliced
2 green chilies, slit
1 inch ginger, finely chopped
1 sprig fresh curry leaves
1/2 cup mixed vegetables (carrots and peas)
3 cups boiling water
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon split urad dal
1 teaspoon chana dal
Salt to taste
2 tablespoons fresh grated coconut for garnish
*This AI-generated recipe may contain inaccuracies.