Semiya Upma Recipe (Vermicelli Upma)
Semiya Upma, also called Vermicelli Upma, is a light and healthy South Indian breakfast dish made with roasted vermicelli, vegetables, and Indian spices. It's quick to prepare, non-sticky in texture, and perfect for light dinner.
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 coriander leaves for garnish
Instructions
- Take a pot and add water and coconut oil. Heat on low flame until the oil warms, then add mustard seeds and let them pop, releasing their aroma to give the Semiya Upma its classic South Indian flavor.
- Add dry red chili, curry leaves, chopped onion, finely chopped ginger, and chopped green chili to the pan. Sauté the mixture until the onions turn translucent, then add cashews and fry until golden and crunchy.
- Next, add chopped green beans and chopped carrots to the pan. Sprinkle salt and turmeric powder, then mix well. Cover and cook on low flame until the vegetables are tender. Add a pinch of hing, followed by chopped tomato, and cook until the tomato softens.
- Dry roast the vermicelli in a separate pan on low flame until light golden, then add it to the vegetable mixture. Sprinkle a little extra salt if needed and mix gently.
- Add water to the vermicelli and vegetables, mix well, cover with a lid, and cook on low flame until the semiya becomes soft and the water is absorbed. Once the upma is cooked and fluffy, drizzle a little coconut oil on top for extra aroma. Garnish with fresh coriander leaves and serve hot with South Indian coconut chutney or enjoy it 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.