Vermicelli/ Semiya upma is a popular south Indian breakfast made with vermicelli, lots of veggies, herbs, and whole spices. It’s a tasty and quick meal which one could prepare on a busy day in under 20 minutes.
The simplest vermicelli upma has very few vegetables like onions. However, I like to include a variety of other vegetables like carrot, green peas, green beans, tomatoes, cabbage in my semiya upma. Apart from using lots of vegetables, a drizzle of lime on top of Upma gives a delicious, citrusy taste. Continue reading if you want to know step by step procedure to make this yummy south Indian breakfast.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
200g dry roasted vermicelli,
1 litre water
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera seeds
1 teaspoon urad dal
1 teaspoon channa dal
4 green chillies, split into halves
1 small onion, thinly sliced
1 small tomato, finely chopped
100g frozen peas
100g carrot, grated
1/2 teaspoon garam masala
Salt to taste
2 tablespoons lime juice
Coriander leaves, finely chopped
- Boil 1 litre of water in a saucepan on medium flame. Add the dry roasted vermicelli and boil until vermicelli is soft. Once done, drain out excess water and keep vermicelli aside.
- Meanwhile, heat the vegetable oil in a separate pan. Once hot enough, add mustard and cumin seeds. Then add urad and channa dal and fry them on low heat until light brown. Add split green chillies and fry for 20 seconds. Saute sliced onion for a minute, followed by chopped tomatoes until soft and mushy.
- Stir in frozen peas and grated carrot. Cover and cook them for 3-4 minutes.
- Add salt and garam masala, fry for 10 seconds.
- Then add vermicelli, combine and cook for 2 minutes. Then add finely chopped coriander leaves, mix and turn off the heat.
- Drizzle lime juice, give it a mix, and enjoy the delicious vermicelli upma.
- You can tweak the quantity of each ingredient as per your taste and preference.
- If you have plain vermicelli, dry roast them on low heat until light brown and use.
- If you would like, add 3 tablespoons of grated coconut while you add the veggies.
- Vermicelli upma tastes best if eaten right after cooking.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤