Semiya Upma Recipe (Vermicelli Upma)
Learn how to make Semiya Upma at home with this easy and flavorful South Indian breakfast recipe. Semiya Upma, also known as Vermicelli Upma, is a quick and easy South Indian breakfast 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 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 dry red chili (broken)
- ½ sprig curry leaves
- 1 medium onion (chopped)
- 1 green chili (chopped)
- 1 teaspoon chopped ginger
- 12–15 cashews
- ½ cup chopped green beans
- ¼ cup chopped carrots
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 tbsp hing (asafoetida)
- 1 small tomato (chopped)
- 1 teaspoon coconut oil (for finishing)
- Fresh curry leaves for garnish
Step-by-Step Instructions for Semiya Upma
Heating Water and Oil
1. Take a pot, add ½ cup water and 2 tablespoons coconut oil. Heat on low flame and let the oil warm up properly.
Temper Mustard Seeds
2. Add 1 teaspoon mustard seeds to the hot oil and let them pop to release their aroma, giving semiya upma its classic South Indian flavor.
Add and Sauté Aromatics
3 Add the following spices to the pan:
- 1 broken dry red chili
- Half a sprig of curry leaves
- 1 medium chopped onion
- Finely chopped ginger
- 1 chopped green chili
Sauté the mixture until the onions turn translucent.
4. Add 12–15 cashews and fry until they become golden and crunchy.
Add Vegetables to Vermicelli Upma
5. Add ½ cup green beans and stir it into the pan to cook slightly.
6. Add ¼ cup of chopped carrots to the pan.
7. Sprinkle salt, and ¼ teaspoon turmeric powder. Mix the ingredients well.
8. Cover the pan with a lid and let the vegetables cook on low flame for 10 minutes.
9. Add a pinch of hing once the veggies are soft, then add 1 chopped tomato and cook until soft.
Add Vermicelli (Semiya)
10. Dry roast 1 cup vermicelli in a separate pan on low flame for 5 minutes until light golden. Add it to the vegetable mixture.
11. Sprinkle some extra salt over roasted vermicelli if needed.
12. Add 2 cups water to the vermicelli and vegetables. Mix, cover, and cook on low flame for 10 minutes until soft.
Garnish and Serve Semiya Upma
13. Once the semiya upma is cooked, fluffy, and the water absorbed, drizzle 1 teaspoon coconut oil on top for extra aroma.
14. Garnish Semiya Upma (Vermicelli Upma) with fresh curry leaves. Serve hot with South Indian coconut chutney or eat it plain.
Expert Tips for Fluffy and Delicious 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.
FAQs
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, dry roasted
- 2 cups water
- 2 tbsp coconut oil
- 1 teaspoon mustard seeds
- 1 dry red chili broken
- ½ sprig curry leaves
- 1 medium onion chopped
- 1 green chili chopped
- 1 teaspoon finely chopped ginger
- 12 cashews
- ½ cup chopped green beans
- ¼ cup chopped carrots
- 1 small tomato chopped
- ¼ teaspoon turmeric powder
- A pinch of hing asafoetida
- Salt to taste
- 1 teaspoon coconut oil for finishing
- Fresh curry leaves for garnish
Instructions
- In a pot, add ½ cup of water and 2 tbsp coconut oil. Heat and bring to a boil on low flame.
- Add 1 tsp mustard seeds and let them splutter.
- Then add 1 dry red chili, curry leaves, chopped onion, ginger, and green chili. Sauté until onions turn translucent.
- Add cashews and fry until it becomes golden brown.
- Stir in chopped green beans and cook for 2–3 minutes.
- Then add carrots, turmeric, and salt. Cover and cook on low for 8–10 minutes.
- Add hing and chopped tomato. Cook until tomato softens.
- Mix in dry-roasted vermicelli. Add 2 cups water. Mix well, cover, and cook for 10 minutes on low flame until vermicelli is soft and water is absorbed.
- Drizzle 1 tsp coconut oil on top. Garnish with curry leaves.
- Serve South Indian Semiya Upma hot with coconut chutney or plain.
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.
