Semiya Upma or Chow Chow Bath

When we first moved to Bangalore, we discovered that it’s brimming with many Sagars (seas) in it, and you can get different kind of baths in it.

If this astounds the geographically inclined (who knows that there aren’t any large water bodies within 100s of kms of Bangalore), rest assured that these are different kinds of Sagars. They are named Sukh Sagar, Shanti Sagar, Sukh Shanti Sagar and even sometimes just Sagar and are darned good food joints. They serve various kinds of bath (which is the name for cooked rice) like tamarind bath, tomato bath and weirdly chow chow bath. Obviously the name comes from Chinese chowmein due to the visual similarity.

It is made with Indian vermicelli and free of egg. Fortified with vegetables this complete meal can be done in minutes and is great for lunch boxes.

Ingredients

• 2 cups semiya or vermicelli
• 1 medium onion finely chopped
• 2 green chilies finely chopped
• 1/4 cup fresh or frozen peas
• 1/4 cup carrots cut into very small cubes
• 1/4 up finely chopped cilantro
• 1/4 cup roasted peanuts or cashew nuts
• 2 tsp. canola oil
• Salt to taste
• For Tempering
  • 10 curry leaves
  • 2 dry red chilies broken
  • 1pinch asafetida (hing)
  • 1/4tsp. each of mustard seeds, cumin seeds, urad dal and chana dal

 

Procedure

Take a wide pan and add vermicelli. Dry roast it by turning over and over till it takes a light brown hue. Transfer it immediately to a plate. This step prevent the upma from being sticky, hence very important.

Now heat oil in a pan and add all the ingredients listed under tempering. Sauté till they become fragrant. If you are making for the kids then remove the red chilies and keep aside.

Add chopped onion and green chilies. Sauté on low heat till they turn soft and the onions turn pink. Add carrot and peas and mix everything together.

pour 3 cups of water and sprinkle salt. Mix well and turn the heat to high. When it comes to a rolling boil add roasted vermicelli while constantly stirring it.Cook till water is all absorbed. Turn off the heat.

Add chopped cilantro, fried red chilies and roasted nuts. Gently mix and give it a 5 minutes standing time.

Serve hot for breakfast or you can pack for lunchbox as well.