Semiya/Vermicelli Uppuma

This is one of my all time favorite breakfast during schooldays.In those days I would see this uppuma as a savior from my regular breakfast - Idli & coconut chuney. But these days we crave for those Idli's and chutney's...thats totally a different story:)
Anyway this dish, like any other uppuma can be had for breakfast, evening snack, or dinner.
We can also make it interesting by adding all vegetables, spice it up a little bit and turn it into a kichadi. However I like to eat just the simple uppuma with teaspoon of sugar or some pickles to go with it. Unfortunately my husband hates semiya uppuma, the beauty is he loves all other kinds of uppuma even cracked wheat uppuma. So I generally choose to make this dish on the days when I have to make lunch or dinner for just myself.

Ingredients:
1 cup Semiya

1 green chilli
1 medium size onion, sliced thin
1 tsp mustard
1 tsp urad dhal
1 tsp channa dhal
few curry leaves

Method:
Add 1 tsp of oil in a pan and roast the vermicelli to light golden colour. Add 2 tsp of oil in a pan and add the mustard, uraddhal , channadhal and curry leaves. When the mustard pops add the Onions and green chillies and fry till translucent. Now add 1 1/2 cups (one and a half)of water, salt to taste, a pinch of turmeric and cover the pan with a lid. When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.Garnish with few sprigs of cilantro.

Notes: You can also add a pinch of turmeric with the onions just for the colour.