When I think of a quick,
comforting meal, Semiya Uppuma instantly comes to mind. Similar to khichdi,
this South Indian staple is one of the easiest, tastiest, and quickest dishes
you can whip up.
Uppuma can take many forms — the
main ingredient decides its name. If it’s made with rava, it’s Rava Uppuma;
with flattened rice, it’s Aval/Poha Uppuma; with crushed rice granules, it
becomes Arisi Uppuma. And of course, with semiya (vermicelli), it’s the much-loved
Semiya Uppuma.
Whether you’re hungry, have sudden
guests, or need something light after a fast — Uppuma is the go-to dish. It can
be made with or without vegetables. All you need is some tempering — mustard
seeds, red chillies, green chillies, urad dal — then add hot water, salt, and
the main ingredient. That’s it!
Semiya Uppuma doesn’t even need
garlic or onion. Just cook it in a wok or kadai, and it’s ready in minutes.
Serve it with ketchup, chutney, or anything handy in the fridge. A sprinkle of
curry leaves, coriander, or pudina adds a burst of freshness — but even plain,
it’s delicious.
These days, roasted semiya is
easily available, which saves even more time — just pour it into the boiling
water. You can also try ragi semiya for a healthier twist and an extra dose of
nutrition.
And here’s a sweet secret: if you
replace salt and water with milk and sugar, and swap the leaves for nuts,
you’ll have Semiya Payasam! One ingredient, two dishes — one savoury, one
sweet.
Simple, satisfying, and soulful —
that’s Semiya Uppuma for you.
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