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semiya upma

Semiya Upma (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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian, South Indian
Servings 2 people
Calories 300 kcal

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.
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