Semiya or vermicelli upma is not a new recipe, but something we have atleast twice a month. I make this often enough but only on weeknights so have never taken pics for the blog. Now that the new camera has hit the scenes, I had to try some night shots. These are the first of many posts, hopefully. I haven’t done much editing except to add some highlights and the watermark.
Roasting the semiya or vermicelli before adding it to the upma enhances the taste and makes sure it doesn’t end up in a sticky clump, so don’t miss this step.
I always store a bag of mixed frozen vegetables in the freezer for precisely this purpose – upma and pulao gets done so much quicker and no messy chopping and washing and peeling necessary!
Semiya Upma / Vermicelli Upma Recipe
Serves: 2-3
Ingredients:
2 cups vermicelli
3 cups water
1 small red onion, chopped
3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, corn, potatoe, etc)
2-3 green chillies, slit (I used dry red chillies since I didn’t have any)
1″ piece of ginger, grated
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp Bengal gram / kadala paruppu
A few curry leaves (optional)
Chopped coriander leaves for garnish (optional)
How to make Semiya (Vermicelli) Upma:
1. Roast the vermicelli in a dry skillet or pan until golden brown. This will take about 4-5 mins but keep an eye on it and stir frequently otherwise they will brown on one side only or even burn. Set aside when done.
2. Heat oil in the same pan and add mustard seeds, curry leaves, Bengal gram and green chillies. When the mustard seeds pop, add the chopped onion. When it becomes transparent, add the ginger and the vegetables. Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft. Sprinkle some water if necessary.
3. Once the vegetables are cooked, add the water with some salt and bring to boil. Once the water comes to a rolling boil, dunk in the roasted vermicelli stirring continuously so that it doesn’t clump. Let it cook in the open pan until the vermicelli has cooked all over and there’s no water left. Usually a vermicelli : water ratio of 1 : 1.5 works well for me.
4. Garnish and serve hot with chutney.
Arch
Only you can make a semiya upma look so gorgeous !! Brilliant shots Nags !!
TESOL certification
This recipe sure looks light and delicious! Must try! I have it bookmarked!
Alka
Looks delicious and inviting…seems like a healthier substitute of Maggi 🙂
Satya
Hey thanks for the recipe… I have been looking for a good one…
Padhu
My favorite upma .Your night shots have come out so well .
Mahimaa's kitchen
colorful upma. i add a dash of lime juice in the end for a tangy taste.
Priya (Yallapantula) Mitharwal
wow, that looks so mouth watering, I love the color combinations 🙂
Paaka Shaale
This one is my favourite Nags. Great post!!
Priya Sreeram
really yummy ! and fab pics, lovely write up
Sanjeeta kk
You made these simple and very common recipe look gorgeous. Lovely clicks.