Lemon Semiya Upma - South Indian Breakfast Lemon Vermicelli

Course Breakfast

Cuisine Indian, South Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 503kcal

Author Manju

Ingredients

1 cup Semiya / Vermicelli broken into ½ inch pieces and roasted to golden brown
1 teaspoon coconut oil
½ teaspoon mustard seeds
8 curry leaves
½ red onion chopped
3 Thai green chillies chopped
2 cups water
salt to taste
2 tablespoon lemon juice
¼ cup grated fresh coconut (I use freshly frozen. Don't use dessicated coconut. Skip if you cant find fresh frozen coconut)

Instructions

Heat the oil in a sauté pan. Add the mustard seeds and let is splutter. Now add the curry leaves, give it a quick stir and add the onions and chopped up green chillies.
Once the onions start becoming translucent, you don’t have to let them turn brown, add the water and salt. Bring the water to a boil. Note, that this will be the time to check the salt. If you taste the water, you will approximately know whether the salt is enough or not. You will not be able to add salt to the noodles later.
Now add the roasted vermicelli, reduce the heat and let it cook and absorb all the water.
Once it starts looking like cooked noodles, stir well, add the lemon juice and the grated coconut. Give it a quick stir again. Remove from heat.
Serve hot with coconut chutney or any other chutney of your choice along with some piping hot South Indian style filter coffee.

Notes

The vermicelli used it what you get in Indian stores, also called semiya. It is made with wheat. So this is not suitable for a Gluten Free diet.

You can substitite with rice vermicelli. Though it is called a different dish - Rice Sevai Upma, in Southern India, it is still tasty. I will update the recipe link here, when I post it.

Nutrition