Savoury Semiya (Seviyan) Uppuma | How to make Savoury Semiya (Seviyan) Uppuma

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BySujata Shukla
Created on 1st Sep 2015
  • Savoury Semiya (Seviyan) Uppuma, How to make Savoury Semiya (Seviyan) Uppuma
Savoury Semiya (Seviyan) Uppumaby Sujata Shukla
  • Savoury Semiya (Seviyan) Uppuma | How to make Savoury Semiya (Seviyan) Uppuma (32 likes)

  • 1 review
    Rate It!
  • By Sujata Shukla
    Created on 1st Sep 2015

About Savoury Semiya (Seviyan) Uppuma

Quick fix breakfast! Uppuma usually suggests a bland dull dish and an 'oh no not again' feeling. Make it really delicious, instead, with crisp curry leaves, fried cashew nuts, green peas and the aroma of ghee!

Savoury Semiya (Seviyan) Uppuma is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Tamil Nadu cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Savoury Semiya (Seviyan) Uppuma at your home. Savoury Semiya (Seviyan) Uppuma by Sujata Shukla will help you to prepare the perfect Savoury Semiya (Seviyan) Uppuma at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Savoury Semiya (Seviyan) Uppuma.

  • Prep Time0mins
  • Cook Time20mins
  • Serves2People
Savoury Semiya (Seviyan) Uppuma

Ingredients to make Savoury Semiya (Seviyan) Uppuma

  • Vermicelli (Semiya) 1 1/2 cups
  • Oil 1 tbsp
  • Cashewnuts 4- 5
  • Raisins a few
  • Mustard seeds (rai) 1/8 tsp
  • Green chilli- 1
  • Onion- 1
  • Curry leaves 1 stalk
  • Ginger piece 1/4
  • Green peas 1 tbsp
  • Tomato 1
  • Peppercorns 2
  • Ghee 2 tsps
  • Cilantro (dhania leaves)
  • Salt - to taste
  • Water 1.5 cups

How to make Savoury Semiya (Seviyan) Uppuma

  1. Mince the onion, ginger, green chilli, dhania leaves and curry leaves (reserve 2 without chopping, for the garnish) and keep aside. Crush the peppercorns. Dice the tomato.
  2. If the semiya has not been roasted, dry roast now without oil, constantly stirring so that it does not burn at the bottom of the pan. Keep aside.
  3. Heat the oil in a pan, bring to low heat and fry the cashew (30 secs) and raisins (10 secs) separately. Remove from the oil, drain and keep aside.
  4. Fry 2 whole curry leaves for a few seconds, remove and keep aside for the garnish.
  5. In the oil remaining in the pan, add mustard seeds and once they burst, (10 secs) add the green chilli pieces (10 secs).
  6. Fry the onion pieces till they become translucent (about 30 to 60 secs). Add ginger, saute for 10 secs. Add the curry leaves.
  7. Add the peas and tomato and saute for 10 secs.
  8. Pour water into the pan, bring it to a boil and reduce the flame. Add salt and crushed pepper. Cook till the peas are soft and can be crushed with the back of a spoon or between your fingers.
  9. Add the semiya, stirring so that they spread and do not form into lumps. The water should just cover the semiya. Check quick note below under 'my secret sauce'
  10. Cook the semiya for about 5 minutes, stirring so that it doesn't catch at the bottom of the pan. The strands of vermicelli will become soft and will thicken to almost twice their original size.
  11. Add the ghee, stirring again. Add half the cashew and raisins.
  12. Transfer to a serving dish (the uppuma will stick to the hot pan if it is not removed quickly).
  13. Garnish with the remaining cashew, raisins, reserved fried curry leaves and with chopped cilantro leaves.
  14. Serve hot with a tomato chutney or an onion tomato chutney.
My Tip: Judging the right volume of water to just cook the semiya well, is not easy. When adding the semiya into the boiling water, if water appears in excess, remove some with a ladle. If the water appears to be less, stop adding semiya.

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Bindiya Sharma2 years ago
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