Thursday, March 17, 2011
Spinach semia upma / Spinach Vermicilli upma.
Vermicilli (Semia) - 1 medium size packet
Spinach - 1 small bunch
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Onion 1 big
Salt as required
Cashew nuts - 10-12
Small lemon - 2
Hing - a pinch
Curry leaves - few
Green chillies -
Cut spinach into small pieces wash nicely and keep aside.
Cut onion and green chillies into small pieces.
Take a kadai and pour some oil and season with urad dal, mustard seeds and hing and curry leaves.
Add cut onion pieces and cut green chillies and saute nicely till onion pieces turn translucent.
Add cut spinach and cook with the seasoning.
Add Vermicilli (semia) and stir fry nicely along with the spinach.
Add salt and sprinkle water little by little and keep stirring.
Sprinkling water and cooking prevents the semia from sticking to one another and it remains separate.
It hardly takes about 10 minutes to cook the upma by sprinkling water.
Alternatively you can add hot water on the upma and cook bstirring in between and closing the lid.
After the spinach semia upma gets cooked,squeeze the juice of 2 lemons and fry the cashew nuts in a little ghee and garnish the spinach semia upma.
The spinach vermicilli (semia) upma is hot and ready to be eaten with some chutney of your choice or some nice pickle.
You can even have this semia upma with mor kuzhambu (buttermilk stew) as a side dish.