Vermicelli (or Semiya as it is known in southern India), is a versatile ingredient used in different types of foods. Most popularly it is used in kheer or payasam (a sweet dessert pudding) and in upma. Sometimes, it is even used as a substitute for rice in a yogurt-rice mix. It looks and feels like a thin rice noodle, and is probably the closest thing that India has to the noodle.
Here, I’ve made a semiya upma. A very popular breakfast food in several parts of India, and a huge favorite of mine.
1 cup vermicelli, lightly toasted to a golden color
1.5 cups water
2-3 green chillies, slit lengthwise
1 medium onion, chopped
1 tsp mustard seeds, for seasoning
2-3 curry leaves, for seasoning
Salt, to taste
Add a tablespoon of oil to a saute pan. When the oil is warm, add the mustard seeds. When the mustard starts to splutter, add the curry leaves, green chillies and onions and fry for a couple of minutes.
Add the water and salt to the pan and let it come to a boil. Now add the vermicelli and keep stirring. The water will be absorbed and the vermicelli noodles will become soft. Remove from heat.
This is my entry for Presto Pasta Night. Check out some of the recipes – they’re delicious.