Refreshing and Easy Mint Semiya Upma, also known as Vermicelli Upma, is a light and delicious South Indian breakfast or snack dish. This particular version, infused with the vibrant flavors of mint, brings a unique twist to the traditional recipe. Let's dive into the process of making this delightful dish, Raks style.
Ingredients You'll Need
Here's what you'll need to prepare Mint Semiya Upma:
- 1 cup vermicelli (semiya)
- 1 medium onion, finely chopped
- 2 green chilies, slit
- 1 inch ginger, finely chopped
- A handful of mint leaves, washed and roughly chopped
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (optional)
- 1 teaspoon chana dal (optional)
- 8-10 curry leaves
- 1 medium tomato, chopped (optional)
- Salt to taste
- 1 cup water
- A pinch of turmeric
- Juice of half a lemon
Step-by-Step Guide to Making Mint Semiya Upma
1. Roasting the Vermicelli
Begin by heating 2 teaspoons of oil or ghee in a pan over medium heat:
- Add the vermicelli and roast until it turns golden brown. This ensures the vermicelli doesn’t become sticky when cooked. Remove to a plate and set aside.
2. Preparing the Base
Using the same pan, add the remaining oil or ghee:
- When hot, add mustard seeds. Once they start to pop, add urad dal and chana dal if using, and sauté until they turn golden.
- Stir in the curry leaves, chopped onions, green chilies, and ginger. Sauté until the onions become translucent.
- Optionally, add the chopped tomato and cook until it softens.
3. Adding the Mint
Now, introduce the star ingredient:
- Add the chopped mint leaves, reserving a few for garnishing. Sauté for a minute until the mint wilts slightly, releasing its fresh aroma.
4. Cooking the Vermicelli
It’s time to combine everything:
- Add water, salt, and a pinch of turmeric. Bring to a boil.
- Once boiling, reduce the heat and add the roasted vermicelli. Mix well to ensure the vermicelli is evenly moistened.
- Cover and cook on low heat for about 5-7 minutes or until the water is absorbed, and the vermicelli is soft. Occasionally, fluff up the mixture with a fork.
5. Finishing Touches
Once cooked:
- Turn off the heat, add lemon juice, and give it a final gentle mix. This adds a zesty touch to the dish.
Tips for Perfect Mint Semiya Upma
- Roasting: Make sure the vermicelli is golden brown, not burnt. This step is crucial for texture.
- Mint: Don’t skimp on the mint leaves; they are what make this dish stand out.
- Lemon Juice: Always add at the end to preserve its freshness.
- Water Ratio: Adjust water depending on the thickness of your vermicelli. You might need slightly less or more than one cup.
🌿 Note: Remember, mint wilts quickly when exposed to heat, so add it towards the end of the sautéing to retain its vibrant flavor.
After preparing this dish, you've created a fusion of traditional South Indian flavors with the refreshing taste of mint. This Mint Semiya Upma is not just a treat to the taste buds but also provides a cooling effect, making it ideal for warm days or as a light meal any time of the year. Incorporating this recipe into your cooking repertoire is a delightful way to keep your breakfast menu diverse and exciting.
Can I make this dish gluten-free?
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Yes, you can make this dish gluten-free by using gluten-free vermicelli made from rice or other grains. Just ensure to check the label for gluten-free certification.
How do I store leftover Mint Semiya Upma?
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Store the leftovers in an airtight container in the refrigerator. It can last up to 2 days. When reheating, you might want to add a bit of water and sprinkle some more mint to freshen up the dish.
What can I serve with Mint Semiya Upma?
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This dish pairs wonderfully with pickle, yogurt, or coconut chutney. For a complete meal, serve it alongside some sambar or a light salad.
Can I add vegetables to this upma?
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Definitely! Carrots, peas, and beans are common additions. Simply sauté them with the onions for a wholesome dish.
Is there a way to make this vegan?
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Yes, use vegetable oil instead of ghee, and ensure your vermicelli is not made with eggs or dairy. The rest of the recipe remains the same.
