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Main Course

Semiya (Vermicelli)Uppuma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 cup Vermicelli broken into small pieces, Semiya
5 tbsp Ghee or butter
1 nos Onion medium
2 nos Green chillies
1/2" piece Ginger
2 tbsp Sugar
2 nos Red chillies (Kollamulaku)
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste
2 cup Water
1/2 cup Coconut — grated

Preparation

Step 1
Chop onion, ginger and green chillies into small pieces.
Step 2
Fry vermicelli in 2 tbsp of butter/ghee.
Step 3
Remove it from pan and set aside.
Step 4
Heat 3 tbsp ghee or butter in the same pan.
Step 5
Add mustard seeds and when they crackle, add chopped onions, green chillies, dry red chillies, ginger and curry leaves.
Step 6
Fry, till the onions turn brown.
Step 7
Add water along with sugar and salt.
Step 8
Allow it to boil.
Step 9
When it starts to boil, add fried vermicelli, stirring continuously.
Step 10
Cover the pan with a lid and cook on a low flame, till vermicelli is soft and almost all water has dried up.
Step 11
Add coconut and stir for about 2 minutes.
Step 12
Serve while still hot alone or with ripe banana.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Semiya (Vermicelli)Uppuma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 cup Vermicelli broken into small pieces, Semiya
5 tbsp Ghee or butter
1 nos Onion medium
2 nos Green chillies
1/2" piece Ginger
2 tbsp Sugar
2 nos Red chillies (Kollamulaku)
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste
2 cup Water
1/2 cup Coconut — grated

Preparation

Step 1
Chop onion, ginger and green chillies into small pieces.
Step 2
Fry vermicelli in 2 tbsp of butter/ghee.
Step 3
Remove it from pan and set aside.
Step 4
Heat 3 tbsp ghee or butter in the same pan.
Step 5
Add mustard seeds and when they crackle, add chopped onions, green chillies, dry red chillies, ginger and curry leaves.
Step 6
Fry, till the onions turn brown.
Step 7
Add water along with sugar and salt.
Step 8
Allow it to boil.
Step 9
When it starts to boil, add fried vermicelli, stirring continuously.
Step 10
Cover the pan with a lid and cook on a low flame, till vermicelli is soft and almost all water has dried up.
Step 11
Add coconut and stir for about 2 minutes.
Step 12
Serve while still hot alone or with ripe banana.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.