Semiya upma - Indian breakfast

Semiya upma

Ingredients

Semiya/Vermicelli	1 cup
Water	1 ½ cups
Green chilli	1
Onion (chopped)	¼ cup
Sombu/perunjeera/fennel seed	¼ tea spoon
Lavanga pattai/cinnamon	Small piece
Salt	As required
Oil/ghee	2 table spoon
Curry leaves	Few
Cashew nut	Few
Kadala parupu/Bengal gram/channa dal	¼ tea spoon

How to make vermicelli upma:

• Roast the semiya and cashew nut in ghee separately till light brown and set aside.
• Now temper the fennel seed, cinnamon, channa dal and curry leaves. Then sauté the onion, green chilli and add the water and salt.
• Allow boiling and then add the vermicelli and cook it.
• At last add the cashew nut and remove from flame.
• Serve with sugar and banana or with chutney.

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