Vermicelli Upma Recipe | South Indian Semiya Upma

August 5, 2013

30 minutes

super easy

serves 6-8

BREAKFAST INDIAN RECEIPE KIDS RECIPES SOUTH INDIAN VEGETABLES Videos

This vermicelli upma recipe, also known as semiya upma or seviyan upma, is a simple South Indian breakfast made with roasted wheat vermicelli, aromatic tempering, onion, tomato, ginger, garlic, green chilli and curry leaves.

The vermicelli is first lightly roasted until golden to remove its raw flavour and give it a pleasant nutty aroma. It is then cooked gently with the spiced vegetable mixture until soft but not mushy.

Vermicelli upma can be served on its own for breakfast or as a light snack with crispy poppadum. It can also be used as a starch component when plating an Indian main course with meat, fish or vegetables.

No Reviews

Ingredients

Adjust Servings

	500 g Wheat vermicelli / semiya
	2 tsp Oil or clarified butter for roasting
	2 tbsp Neutral oil for cooking
	1 medium White onion
	4 Green chillies
	½ tsp Turmeric powder
	a few Mustard seeds
	few for tampering Split washed green gram / moong dal
	3 Dried red chilli, broken
	2 tbsp Ginger, chopped
	2tbsp Garlic, chopped
	Curry leaves
	Salt To taste

For garnish/serving, optional

	Fried curry leaves
	2 Poppadum

Nutritional Information

2,500 kcal Calorie

72 g Protein

420 g Carbohydrate

52 g Fat

32g Fiber

Directions

Roast the Vermicelli

Heat a wide, heavy-bottomed frying pan. Add approximately 2 teaspoons of oil, or use clarified butter for additional flavour.

Wheat vermicelli roasted until golden for South Indian semiya upma

Add the vermicelli and sauté gently until it develops a light golden-brown colour. Roasting removes the raw flavour and helps the vermicelli retain a better texture during cooking. Remove from the pan and keep aside.

Mark as complete

Prepare the Tempering

Heat a deep, heavy-bottomed pan. Add approximately 2 tablespoons of neutral oil. Clarified butter can also be used for extra flavour.

Add the mustard seeds and allow them to crackle. Add the split washed green gram and broken dried red chilli. Cook briefly until aromatic

Mark as complete

Add the Aromatics

Add the chopped ginger and sauté until it begins to turn golden. Add the garlic, followed by the chopped white onion and green chillies. Cook until the onion becomes translucent. Do not brown it heavily. Add the curry leaves, tearing them slightly to release their aroma.

Onion tomato masala with green chilli and curry leaves for semiya upma

Add ½ teaspoon turmeric powder and sauté briefly to remove its raw flavour. Add the chopped tomato and cook for approximately 1 minute. Season with salt. If desired, adjust the heat with additional green chilli or black pepper.

Mark as complete

Add Water

Pour in enough hot water to cook the vermicelli. Bring the liquid to a gentle boil. Taste and adjust the seasoning before adding the roasted vermicelli.

Add the roasted vermicelli to the simmering liquid. Mix gently. Allow it to boil briefly, then reduce the heat and cook slowly. Avoid stirring aggressively, as this can break or mash the vermicelli. Cook until the water has been absorbed and the vermicelli is tender.

Mark as complete

Finish with Coriander

Once the vermicelli is cooked, add freshly chopped coriander leaves. Mix gently. For a moist semiya upma, remove it from the heat while it still retains a little moisture. If you prefer a drier texture, sauté for another minute or two

South Indian vermicelli upma with crispy papad and curry leaves

Serve the vermicelli upma in a bowl or deep plate. For the fine-dining presentation shown in the video, garnish with crispy strips of fried poppadum and fried curry leaves. Serve immediately.

Mark as complete