Semiya Upma

Ingredients
1 cup Vermicelli(semiya)

1¾ cup Water

1 no Onion (chopped)

2 nos Green chili (slit open)

2 clove Garlic (cut thin strips)

¼ tsp Mustard

¼ tsp Cumin seeds

¼ tsp Split black gram

6 nos Curry leaves

2 tsp Oil

½ tsp Ghee

½ tsp Salt (or to taste)

2 stks Coriander leaves

Instructions
Heat oil and ghee in a kadai and temper with mustard, cumin seeds, split black gram and curry leaves. Fry the onions, green chillies and garlic for 3 minutes on low flame and add a cup of Semiya and fry for a minute or just enough to coat it with the oil and toast them slightly golden. Now add water and when it just begins to boil, add salt. Cook for 3 to 4 minutes or until all the water is absorbed. Garnish with little coriander leaves and serve with podi or pickle.
TIPS

1. Do not fry onion on high flame, this could make them burn and the colour of the upma looks pale brown.

2. Just add the quantity of water specified, excess water makes the upma sticky and turn them to pongal consistency.

3.As soon as you cook, the semiya might be sticking to one another, nothing wrong in having at that stage. If you wish to have them like noodles(each string separated), then let it cool for couple of minutes and then using a fork just loosely stir to separate. This way when you reheat the leftover upma in the microwave, they might appear appealing or else will look like noodle cakes.