Coconut Semia is a different type of upma which I tasted only after marriage when my husband’s aunt made this. My husband likes this upma very much as it is not like the usual upma. Making of this upma is also little different. After tasting this, I also became a fan of this upma.
Then, I slowly learnt the recipe of making this coconut semia upma from my husband’s aunt. She taught the recipe to me. Then only I knew how this upma is so thin and too tasty. She used only Anil semia for making this and from then on I also use Anil semia for making this upma at home. She used coconut oil to make this. But I use normal rice bran oil for making this. Another secret is that, for making this recipe we add only very little water so that the semia is thinner after the cooking.
Coconut Vermicelli / Semia Upma
- Anil Semia – 200 g. packet
- Big onions – 2
- Green chilly – 1
- Salt – as needed
- Water – ½ to ¾ cup
- Oil – 2 tbsp.
- Mustard seeds – 1 tsp.
- Ured dhal – ½ tsp.
- Curry leaves – one handful
- Grated coconut – 1 to 1 ½ cups
- Peel and cut the onions into fine pieces.
- Slit the green chilly lengthwise.
- In a pan, heat oil and add mustard seeds.
- When it splutters, add the ured dhal and then add curry leaves and sauté for few seconds.
- Then add the slit green chilly and fry for half a second.
- Now add the finely cut onions and fry well till the raw smell goes off.
- Now add water and salt and let it boil.
- When the water boils, add the semia and simmer it and mix well so that the water is coated fully on the semia.
- Close with a lid and cook in medium flame for five minutes.
- In between, remove the lid and mix well. If you feel that you need some more oil, you can add oil and mix well.
- When the semia is fully cooked, remove from the fire and add freshly grated coconut and mix well.
- You can have this with papadam.
- Your tasty coconut semia upma is ready to be served.
South Indian Breakfast Recipes | Hema's Kitchen
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