Semiya Upma Recipe (Vermicelli Upma)
Learn how to make Semiya Upma at home with this easy South Indian breakfast recipe. It is also known as Vermicelli Upma. It is a quick and made with roasted vermicelli, fresh vegetables, and simple spices.
This simple vermicelli upma dish is perfect for eating in the mornings or for a light dinner with yogurt. It includes ingredients like mustard seeds, green beans, carrots, curry leaves, green chilies, all cooked together with semiya for a warm, comforting meal. If you’re looking for how to cook semiya, how to make upma with vermicelli, or an easy South Indian breakfast without eggs, this dish is the perfect choice. In this step-by-step guide, learn how to make soft and non-sticky semiya upma at home and serve it hot with coconut chutney or enjoy it with tomato rasam for a wholesome start to your day.
Ingredients for Semiya Upma
- 1 cup vermicelli (semiya)
- ½ cup water
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 dry red chili, broken
- ½ sprig curry leaves (5–6 leaves)
- 1 medium onion, chopped (about 5 tbsp)
- 1 green chili, chopped (about 1 tbsp)
- 1 tsp chopped ginger
- 2 tbsp cashews (12–15 pieces)
- ½ cup chopped green beans (about 8 tbsp)
- ¼ cup chopped carrots (about 4 tbsp)
- Salt, to taste
- ¼ tsp turmeric powder
- ¼ tsp hing (asafoetida)
- 1 small tomato, chopped (about 3 tbsp)
- 1 tsp coconut oil (for finishing)
- Fresh curry leaves, for garnish
How to Make Semiya Upma (Step-by-Step)
1. Take a pot and add ½ cup water and 2 tablespoons coconut oil. Heat on low flame until the oil warms and then add 1 teaspoon mustard seeds and let them pop, releasing their aroma to give the Semiya Upma its classic South Indian flavor.
2. Add 1 broken dry red chili, half a sprig of curry leaves, 1 medium chopped onion, 1 teaspoon finely chopped ginger, and 1 chopped green chili to a pan. Sauté the mixture until the onions turn translucent, then add 12–15 cashews and fry until golden and crunchy.
3. Next, add ½ cup chopped green beans and ¼ cup chopped carrots to the pan. Sprinkle salt and ¼ teaspoon turmeric powder, then mix well. Cover and cook on low flame for 10 minutes until the vegetables are tender. Add a pinch of hing, followed by 1 chopped tomato, and cook until the tomato softens.
4. Dry roast 1 cup vermicelli in a separate pan on low flame for 5 minutes until light golden. Add it to the vegetable mixture. Sprinkle some extra salt over roasted vermicelli if needed.
5. Add 2 cups water to the vermicelli and vegetables. Mix, cover with a lid, and cook on low flame for 10 minutes until soft. Once the semiya upma is cooked, fluffy, and the water absorbed, drizzle a little coconut oil on top for extra aroma. Garnish with fresh curry leaves and serve hot with South Indian coconut chutney or eat it plain.
Tips for Making Perfect Semiya Upma
- Always dry roast vermicelli for 5 minutes on low heat before cooking for a non-sticky texture. Add roasted cashews or peanuts on top for crunch and richness.
- Adjust the spice level of dish according to your taste. Pair it with pickle (achar) to add a tangy, spicy kick.
- You can add green peas, capsicum, or even sweet corn for a healthy version of Semiya Upma. Serve hot with coconut chutney or mint chutney for a refreshing contrast.
Frequently asked questions
Semiya Upma, or Vermicelli Upma, is a quick South Indian breakfast dish made with roasted vermicelli, vegetables, and a simple tempering of spices.
No, regular wheat vermicelli is not gluten-free. To make a gluten-free version, use rice vermicelli or vermicelli made from millet or other gluten-free grains.
Upma can become sticky if you add too much water or overcook it. The correct water-to-semiya ratio is 1.5 to 2 cups water for 1 cup semiya.
Recipe Card
Semiya Upma (Vermicelli Upma)
Equipment
- 1 Kadai or non-stick pan with lid
- 1 Spatula
- 1 Knife & chopping board
- 1 Small pot for boiling water
- 2 Measuring cups/spoons
Ingredients
- 1 cup vermicelli semiya
- ½ cup water
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 dry red chili broken
- ½ sprig curry leaves 5–6 leaves
- 1 medium onion chopped (about 5 tbsp)
- 1 green chili chopped (about 1 tbsp)
- 1 tsp chopped ginger
- 2 tbsp cashews 12–15 pieces
- ½ cup chopped green beans about 8 tbsp
- ¼ cup chopped carrots about 4 tbsp
- Salt
- ¼ tsp turmeric powder
- ¼ tsp asafoetida
- 1 small tomato chopped (about 3 tbsp)
- 1 tsp coconut oil for finishing
- Fresh curry leaves for garnish
Instructions
- Heat a pan on medium flame. Add the vermicelli and dry roast until it turns light golden and aromatic. Set aside.
- Prepare the Tempering in the same pan, heat 2 tablespoons of coconut oil. Add mustard seeds and let them splutter. Add the broken dry red chili and curry leaves. Sauté for a few seconds.
- Add the chopped onions and green chili. Sauté until the onions turn translucent. Add the chopped ginger and fry for another 30 seconds.
- Add cashews and roast lightly until golden. Then add chopped green beans and carrots. Sauté for 2–3 minutes until slightly tender.
- Add salt, turmeric powder, and hing (asafoetida). Mix well.
- Pour in ½ cup of water and bring it to a gentle boil. Add the roasted vermicelli and chopped tomato. Mix thoroughly. Cover and cook on low flame for 3–4 minutes until the vermicelli is soft and water is absorbed.
- Drizzle 1 teaspoon of coconut oil over the cooked upma. Garnish with fresh curry leaves.
- Serve hot with coconut chutney, tomato chutney, or a side of pickle for a classic South Indian breakfast.
Notes
- Dry roast the vermicelli beforehand to avoid a sticky texture.
- Add more chopped vegetables like green peas, corn, or capsicum for a healthier version of the recipe.
- Adjust chili according to spice preference.
- For extra flavor, drizzle ghee instead of coconut oil if not vegan.
