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 when served with coconut chutney or yogurt.
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.