Vegetable Semiya Upma is a traditional Indian recipe for a quick breakfast. I have also made a video for Semiya Upma, available on my Youtube food channel Curryside. Do have a look if that will help you to understand the cooking method better. Also, I have given some EXTRA TIPS AT THE END to make this recipe as easy as possible for you to make it delicious 🙂
If you make it with some vegetables, you can have it as a light Lunch or dinner too.
I make Vegetable Semiya Upma so very often at my home. It is delicious, healthy, full of nutrition from the veggies like diced carrots, chopped french beans and some green peas added to it. If you like you may also add some chopped colorful capsicums or broccoli too.
The kids too enjoy having it, if I add in some diced potatoes as well!
Or make a tomato Upma, by adding tomatoes to the recipe along with the veggies. That will give you a tangy Tomato upma!
Why to make this Semiya UPMA
If you are tired after returning from work, you can make this Semiya Upma quickly. It will be a filling meal. It does not require too much effort.
Plus, the ingredients that you need are easily available in your local grocery shop..
2 methods to make this Semiya Upma tasty
There are 2 ways to make it.
- You cook the semiya or vermicelli separately and keep it aside. Then mix it with the vegetables and seasonings. Here, you will need separate containers for both. Since, I prefer to use lesser number of utensils, I prefer the 2nd method.
- Once the seasonings and vegetables are done, I boil water in it. Then I add the Semiya in the same utensil, and cook it till done. This way, I can stick to just one vessel for cooking. It also means less to clean up after meals, right? 🙂
How to get the perfect consistency (non sticky) for your Semiya Upma
Remember to first roast the semiya. I have shown it clearly in the video. It should turn slightly darker in color after roasting.
Secondly, make sure to add the Semiya when the water comes to a rolling boil, so that the upma will not be sticky.
How to Have it
- You can enjoy Semiya Upma as it is., OR
- Mix it with ripe bananas, and the taste goes to another level.
Otherwise, you can have it with the curries below. Either way, you will love the dish 🙂
- Try it with this Egg Curry here:
- Or Try it with this Chickpea curry (also called Chole curry) since it will be a more filling meal. I have shown in the below video so that it is easy for you to make this yummy curry.
The fun part of cooking Semiya Upma, is that you can add your favorite masalas to it to suit your taste buds. Make it as spicy as you can handle.
- Another way to have it is to add a teaspoon of Ghee / Clarified butter to the hot upma. (My mouth is already watering…)
- You can also add a dash of freshly squeezed lime juice to make it slightly more tangy. YUMMY!
Do try this recipe and share your feedback. I look forward to it!
Some other authentic Kerala recipes from my kitchen are:
- Inji Puli Curry (Spicy Sweet Ginger Pickle : Onam Feast special)
- Pumpkin Curry (Erissery)
- Raw Mango Curry (Pacha Manga Curry)
- Cabbage Stir-Fry http: //curryside.com/recipes/cabbage-stir-fry-cabbage-recipe-south-indian-style-cabbage-thoran/
Thanks 🙂
Ingredients
Instructions
- For perfect non-sticky upma, Start by roasting the vermicelli or 'Semiya' before cooking, till it slightly changes color, for about 2 to 3 minutes on medium flame. Constantly stir it to prevent it from burning.
- In a pan, on Medium heat, add 1/2 Teaspoon (Tsp.) mustard seeds to 2 Tablespoons of oil. Allow it to splutter. Add 1/2 Teaspoon (Tsp.) Urad Dal and fry. Add 1/2 cup Peanuts and fry for 2 minutes till cooked. Add 1/2 to 1 tbsp ginger and fry for 10 to 15 seconds till aromatic. Add 2 slit green chillies and 1 or 2 sprig curry leaves and fry for a few seconds. Then, add 2 Tbsp. of chopped onions, 3 to 4 chopped french beans, 2 tbsp. chopped carrots, 2 tbsp. green peas and fry for 1 minute. Do not cook them completely
- Add some salt and mix it in. Once the vegetables are a little fried, add 1/2 tsp. Turmeric powder and mix for 10 to 15 seconds. Add 2 cups of water and increase the heat (Use 2 cups water for every 1 cup of Vermicelli). Allow the water to come to a rolling boil.
- Add 1 cup vermicelli / semiya when water boils and stir it well. Stir it in between to prevent the vermicelli from sticking. Cover and cook till all the water is completely absorbed.
- Check after couple of minutes if the water is completely absorbed. If yes, switch off the flame and keep covered for 1 or 2 minutes. Garnish with freshly chopped coriander leaves. Serve Delicious Vermicelli / Semiya Upma hot !
- Sprinkle a little fresh lemon juice over it OR you may add a spoonful of ghee (clarified butter) over it and enjoy. It's Yummy !
Notes
EXTRA TIPS:
- Another easy way to make this recipe is, to first cook the vermicelli in boiling water till done (2 cups water for every 1 cup of roasted vermicelli), and then mix in the seasonings and vegetables.
- Use thicker variety of vermicelli available in the market instead of the thin variety used for make a sweet dish like kheer/ payasam/desserts.
- If you use pre - roasted vermicelli, you can skip the vermicelli roasting step at the beginning of this recipe.
- Instead of fresh tomatoes, you can also used canned tomatoes. Adjust salt accordingly.
- This recipe is perfect in a diet plan as a light breakfast / lunch / dinner !