Step 1

Firstly heat a heavy kadai or pan. Keep the flame to a low. Take the semiya strands and break them. Add the semiya strands in the kadai.

Step 2

On a low flame begin to roast the semiya. Stir often when roasting vermicelli.

Step 3

Roast till the semiya strands become golden. Some strands won’t become golden but its fine as they will be roasted and cooked.

Step 4

Remove the roasted semiya in a separate bowl or plate. Keep aside.

Step 5

Heat oil or ghee in a pan.

Step 6

Add the mustard seeds and let them begin to crackle.

Step 7

Then add urad dal and cumin seeds. Fry them till they get browned.

Step 8

When the urad dal begins to become light golden, then add cashews.

Step 9

Mix well and fry till the urad dal turns golden.

Step 10

Then add chopped onions. Next add curry leaves, ginger, green chill, red chili and asafoetida.

Step 11

Mix very well and sauté till the onions become translucent

Step 12

Now add water, salt and sugar and let the mixture come to a rolling boil.

Step 13

Lower the flame and add the roasted vermicelli.

Step 14

Stir and cook the vermicelli till they become soft and all the water is absorbed.

Step 15

Keep on stirring in between.

Step 16

When the vermicelli is cooked completely and all the water is absorbed, switch off the flame and add chopped coriander leaves.

Step 17

Serve the semiya upma garnished with a few coriander leaves along with some lemon or lime wedges.