Semiya or sevvayan as it is known in India is a popular Asian ingredient and semiya upma is an equally popular Indian recipe. A favorite of kids and the grey haired.
Preparation time: 20-25 min
Sevvayan/Semiya ½ kilo
Refined cooking oil 1 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Black gram (Uraddal/uddipappu) 1 tsp
Green/red chillies 2
Chopped coriander 2 tsp
Curry leaves 4-5
Ginger 1/4th inch
Green peas 1 cup
Salt to taste
Fresh and grated coconut and fresh lemon juice for garnish.
In a drop or two of ghee dry roast the semiya until golden brown and set aside. Nowadays, roasted semiya is also available in the market.
Heat a tbsp oil, add mustard seeds and as they pop, add black gram, the slit green/red chillies, chopped coriander, curry leaves, ginger, finely chopped onion and sauté until the onion turn light brown.
Add the chopped tomatoes and boiled/frozen green peas and sauté.
For 1 cup of semiya roasted, add 1½ cups of water to the vegetables and leave to cook.
Once the water reaches boiling point and the veggies feel soft and cooked, add the roasted semiya, salt to taste and keep stirring until thick and dry.
Garnish with fresh coconut and sprinkle lemon juice before serving. Serve hot with the hot coconut chilli chutney mentioned below. The combination will just seem great, with a bland semiya upma and hot coconut chutney to trickle the tongue.