Name: Savoury Semiya (Seviyan) Uppuma recipe by Sujata Shukla at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 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

Instructions

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.
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.
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.
Fry 2 whole curry leaves for a few seconds, remove and keep aside for the garnish.
In the oil remaining in the pan, add mustard seeds and once they burst, (10 secs) add the green chilli pieces (10 secs).
Fry the onion pieces till they become translucent (about 30 to 60 secs). Add ginger, saute for 10 secs. Add the curry leaves.
Add the peas and tomato and saute for 10 secs.
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.
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'
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.
Add the ghee, stirring again. Add half the cashew and raisins.
Transfer to a serving dish (the uppuma will stick to the hot pan if it is not removed quickly).
Garnish with the remaining cashew, raisins, reserved fried curry leaves and with chopped cilantro leaves.
Serve hot with a tomato chutney or an onion tomato chutney.

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