Semiya Upma | Vermicelli Upma
Semiya Upma, a quintessential South Indian breakfast dish made with vermicelli & quick-cooking veggies is served with coconut chutney or raita or eggs
Servings: 3 people
Calories: 425kcal
Equipment
- 1 kadai
- 1 rubber spatula (silicone)
Ingredients
- 2 cups vermicelli roasted
- 2 tablespoons ghee divided
- 1 ½ teaspoon mustard seeds
- 8 whole cashews split
- 1 sprig of curry leaves
- 1 inch ginger grated
- 5 green chillies chopped finely
- 1 large red onion chopped
- 1 cup mixed chopped veggies carrot, boiled or frozen peas, and/or beans
- ¾ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 3 cups water
- salt to taste
- Juice of half a lime
- Fresh coriander leaves chopped
Instructions
- Heat a tablespoon of ghee in a large kadai and roast the vermicelli on a low to medium flame until lightly golden. Make sure to keep stirring so that they roast evenly. Transfer the roasted vermicelli onto a plate, then put the kadai back on the stove.2 cups vermicelli, 1 tablespoon ghee
- Add more ghee and splutter the mustard seeds. Then add curry leaves, cashews, ginger, and green chillies. Sauté this until the cashews turn golden.1 ½ teaspoon mustard seeds, 8 whole cashews, 1 sprig of curry leaves, 1 inch ginger, 5 green chillies, 1 tablespoon ghee
- Add the onions and mixed veggies, season with salt and saute on high until the onions turn translucent and the veggies soften.1 large red onion, 1 cup mixed chopped veggies, salt to taste
- Reduce the heat, add turmeric and red chilli powder, and saute for a minute or two.¾ teaspoon turmeric powder, 1 teaspoon red chilli powder
- Add water and bring to a full boil on medium flame so the veggies are cooked. Taste and add salt if required.3 cups water
- Gently add the roasted vermicelli a little at a time while stirring constantly. Stir in the coriander leaves and lime juice. This is the only time you can fix the salt.Juice of half a lime, Fresh coriander leaves
- Bring to a boil, cook on medium to high heat until most of the water is absorbed. Stir to bring the bottom to the top.
- Reduce the flame to the lowest, cover and cook for 5 to 8 minutes. Switch off and keep covered for 5 to 8 mins.
- Open, fluff and serve semiya upma with coconut chutney or boiled eggs, or yoghurt-onion raita
Notes
Nutrition information is an estimate calculated using an online tool. Values will vary depending on the brand of vermicelli, vegetables used, and the portion size.
Nutrition
Calories: 425kcal | Carbohydrates: 69g | Protein: 10g | Fat: 12g
