Semiya Upma

Roasted vermicelli porridge — thin wheat vermicelli dry-roasted in ghee until uniformly golden-brown and fragrant, then cooked with water (added boiling, in a steady stream) with salt, turmeric, and a tempering of mustard seeds, chana dal, urad dal, green chilli, ginger, and curry leaves until the vermicelli absorbs all the water and separates into individual strands. Finished with fresh grated coconut and lime juice. The semiya must be roasted to a deep golden before water is added — pale semiya produces a sticky, clumping upma; properly roasted semiya stays separate even when cooked. Lighter and quicker than rava upma; preferred by children and for evenings when something light but filling is needed. A staple of Tamil Brahmin afternoon tiffin.