Semia (vermicilli) - 1 packet
Big onion - 1
Tomato - 1
Mustard seeds - 1 tsp
Urad dal - 1 1/2 tsps
Curry leaves - few
Salt - as required
Oil for cooking
Cashew nuts -10 for garnishing
Coriander leaves - for garnishing
Hing (asafoetida) - a pinch
Take a kadai and pour oil in it and put mustard seeds and urad dal and a pinch of hing.
When the seeds splutter, add small cut pieces of onion and curry leaves.
After the onion gets brown add the small cut pieces of tomato and stir.
Now add the semia (vermicilli) and stir fry with all the items for some time.
Now add water and cook the semia well (alternatively you can sprinkle water at small intervals and keep stirring the semia till it gets cooked). This will hardly take 10 minutes.
Now when the semia is cooked nicely remove from fire and fry cashew nuts in ghee and garnish the upma.
Then cut coriander leaves into small pieces and garnish the upma.
In the end squeeze 1 or 2 lemons as per your taste and mix nicely.
Now the semia (vermicilli) upma is ready and hot to be eaten.
You can have this upma with the pickle of your choice like lemon pickle, avakkai pickle or tomato