Semiya Upma (Vermicelli stir fry) by the Sea

DD!

I am glad we are here at the beach than on a site seeing trip. Trips with a packed schedule usually leaves us tired and wanting to take off another week to sleep off the tiredness. After going back and forth we settled on the beach when DD put her foot down. Ocean City which does not require too much driving is what works out best, but this year we decided to travel a bit farther which meant we will be here for a week. The beaches around here have only a fraction of the crowd. No huge hotels, no over the top entertainment not many restaurants which means I have to improvise with the few supplies that I brought along. With just onions, tomatoes, some garlic and the ginger I threw in at the last minute to save it from getting rotten has been coming in really handy. Nothing makes you hungry like a dip in the Ocean. A good hearty breakfast is a must.

Serves: 4 -5 Ingredients

1. 3 Cups Vermicelli
2. 1/2 Medium Sized Red Onion
3. 2 Jalapeno pepper de-seeded and chopped fine or any green chili peppers slit
4. 2 Cups vegetables (carrots, beans,peas, bell pepper)
5. seasoning: mustard seeds, curry leaves, cumin seeds
6. optional- broken cashews roasted
7. Salt to taste
8. 1 tsp oil

Prepare Vermicelli

1. In a pan roast the vermicelli till it turns slightly brown. I dry roasted them but a drop of oil or butter works too. Set aside and cool. (follow the steps below if you want to precook the vermicelli).
2. Heat a sauce pan with water and when boiling add the roasted vermicelli.
3. Let it cook (3-5 minutes) till it starts getting translucent.
4. Drain the water and run cold water through it. Set aside to drain completely.

Precooked Vermicelli - Method-1
Method - 1

1. Heat a wide mouthed pan and heat the oil. Add the seasonings.
2. Add the onions and jalapeno peppers and saute till the onions turn translucent. Add the turmeric powder if using and mix it in.
3. Now add the vegetables, salt and saute for a few minutes, sprinkle about 1 tbsp of water and cover and cook.
4. When the vegetables are completely cooked add the cooked vermicelli.
5. Adjust salt and fluff with a fork.
6. Cover and let sit for about five minutes.

Direct Vermicelli - Method-2
Method-2

1. Heat a wide mouthed pan and heat the oil. Add the seasonings.
2. Add the onions and jalapeno peppers and saute till the onions turn translucent. Add the turmeric powder if using and mix it in.
3. Now add the vegetables, salt and saute for a few minutes, sprinkle about 1 tbsp of water and cover and cook.
4. When the vegetables are half way cooked add water in the ratio of 1:2 vermicelli to water and let it come to a boil. Add salt and check for the spice level.
5. Add the roasted vermicelli while constantly stirring (else the vermicelli will lump up). Cover the lid and cook for 5-6 minutes in a low medium heat till the vermicelli is completely cooked.
6. Cover and let sit for about five minutes.

Delicious breakfast ready. I did not have the seasoning items nor enough vegetables, just carrots and bell pepper.

Serve with some Tomato Pickle or even spicy sambhar.

For a Sweet Version:
Semiya Kesari