Semiya Upma – Vermicelli Upma
Semiya Upma aka Vermicelli Sevai is a simple breakfast / dinner prepared by cooking roasted semiya with various seasoning and vegetables of your choice. Upma is the easiest & quickest breakfast that South India has ever known 🙂
I used to be extra-cautious while preparing semiya upma as it might easily end up sloppy. Then, I was suggested to use semiya & water in 1:1 ratio and it does work like a charm.. 🙂
Vermicelli in English is called as Semiya in Tamil, malayalam and Telugu || Sevai or Sevyayan or Semya in Hindi || Shavige/Semiya in Kannada and we call this dish as upma or kichadi (lemon and veggies) or sevai in Tamil.
Over to Semiya Upma – Vermicelli Sevai recipe from Homemaking Delight..
Semiya Upma – Vermicelli Upma Recipe
Serves – 2
Semiya – 2 cups
Water – 2 cups
Onion – 1 finely chopped
Mixed veggies – 1 cup (Carrot, beans, peas, corn)
Oil – 3 tblsp
Mustard seeds – 1 tsp
Channa dhal – 1 tblsp
Ginger – 1/2 tsp
Green or Red chillies – 3
Hing – a pinch
Curry leaves few
Cashews – few (optional)
Dry roast semiya in a non-stick pan until it starts turning brown and keep it aside.Heat oil in the same pan and add the ingredients (mentioned under “To Temper”) once it is hot. Fry them for a minute or so, then add onions and saute them until it is transparent.Then add the water & salt followed by the veggies and let it get cooked with the lid on.Simmer down the flame and start adding roasted semiya to the boiling water. Stir it nicely to spread the semiya and cook it covered until the rest of water is absorbed.Garnish it with coriander leaves and you can serve your smooth, non-sticky, fluffy Semiya Sevai with Chutney of your choice or pickle or sambhar.
- Make sure you roast the semia (even if you use roasted semiya) for better results.
Be generous in adding oil for making non-sticky upma.
Check out our Vermicelli kheer (or) Semiya payasam recipe here.
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