Semiya Upma – Vermicelli Upma – Easy Semiya Upma

Semiya Upma – Vermicelli Upma is a simple & easy breakfast/dinner recipe. Loaded with vegetables it serves as a complete meal by itself.

It is Chotu’s favourite – He calls it “WHITE NOODLES”. 🙂 No matter what he names it, I prefer this Semiya Upma than the store bought noodles. Do try my Semiya Biryani if u are a fan of biryani.

[Preparation Time-10 mins : Cooking Time-20 mins]

Semiya Upma Ingredients:

• Semiya/Vermicelli – 2 cups
• Onion – 1 small
• Vegetables – 1 cup chopped (I used carrot, potato & green peas)
• Oil – 2 tbsp
• Mustard – 1 tsp
• Urid Dal – 1 tbsp
• Green Chilli – 2
• Red Chilly – 1 (Optional)
• Ginger – 1/2 inch piece
• Curry leaves – a sprig
• Salt – as needed
• Water – 3 cups

Method:

• Heat a pan and roast semiya/vermicelli in 1 tsp of oil for 2-3 mins and keep it aside. I used roasted ones so skipped this step. Heat oil and temper with mustard, urid dal. Add chopped green chillies,red chilly, ginger pieces, curry leaves and saute. Next add finely chopped onions and saute until transparent.

• Once the onions are done add chopped vegetables and saute until the vegetables are almost cooked. Add 3 cups of water & required salt. Let it come to a boil.

• Once it starts boiling add the roasted semiya/vermicelli and mix. Cover & cook in low-medium flame stirring occasionaly. It well get cooked and absorb all the water. Switch off the flame.

Semiya Upma – Vermicelli Upma is ready.

Serve it hot as is or with any pickle of your choice or sugar.

Tips:

1. Dry roasting vermicelli is important. If not the Semiya Upma will be sticky and goey. So do not skip this step.
2. Ratio of Semiya : Water is 1 : 1 1/2
3. Adding vegetables is optional. The upma tastes good even without them.
4. A tip to beginers/bachelors – To make sure u have added enough salt, taste the water (as in step 2). It should be salty, so that it will be perfect after adding semiya.  I still do this 🙂

– By Sundari Nathan