Semiya Upma | Vermicelli Upma

Ingredients

• 480 ml (2 cups)roasted vermicelli
• 30 ml (2 tablespoons), dividedghee
• 7.5 ml (1 1/2 teaspoons)mustard seeds
• 8whole cashews, split
• 1 sprigcurry leaves
• 2.5 cm (1 inch)ginger, grated
• 5green chillies, finely chopped
• 1 largered onion, chopped
• 240 ml (1 cup)mixed chopped vegetables (carrot, boiled or frozen peas, and/or beans)
• 3/4 teaspoonturmeric powder
• 1 teaspoonred chilli powder
• 720 ml (3 cups)water
• to tastesalt
• juice of 1/2lime
• to tastefresh coriander leaves, chopped

Instructions

1. 1

   Roast the vermicelli

   Heat 15 ml (1 tablespoon) of the ghee in a large kadai over a low to medium heat. Add the vermicelli and stir continuously until lightly golden and evenly roasted. Transfer it to a plate and return the kadai to the hob.

2. 2

   Temper the spices

   Add the remaining ghee to the kadai and let the mustard seeds splutter. Add the curry leaves, cashews, ginger and green chillies, then sauté until the cashews turn golden.

3. 3

   Cook the vegetables

   Add the onion and mixed vegetables, season with salt and sauté over a high heat until the onion is translucent and the vegetables have softened.

4. 4

   Add the powders

   Lower the heat, add the turmeric and red chilli powder, and sauté for 1–2 minutes.

5. 5

   Boil the water

   Add the water and bring it to a full boil over a medium heat so the vegetables finish cooking. Taste the liquid and add more salt if needed.

6. 6

   Stir in vermicelli

   Add the roasted vermicelli gradually, stirring constantly. Stir in the chopped coriander and lime juice; adjust the salt at this stage, as this is the last opportunity to do so.

7. 7

   Absorb the water

   Bring the mixture to a boil and cook over a medium-high heat until most of the water has been absorbed. Stir, lifting the mixture from the bottom of the kadai to the top.

8. 8

   Cover and rest

   Turn the heat to its lowest setting, cover and cook for 5–8 minutes. Switch off the heat and leave it covered for a further 5–8 minutes.

9. 9

   Fluff and serve

   Uncover, fluff the semiya upma and serve with coconut chutney, boiled eggs or yoghurt-onion raita.

What is semiya upma?

Upma is a savoury South Indian dish commonly made by cooking a grain or flour with spices and vegetables. Semiya means vermicelli, which gives this version its fine strands and tender, comforting texture.

Here, mustard seeds, curry leaves, ginger and chillies build the flavour, while vegetables add colour and substance. Lime stirred in at the end gives the finished dish a bright note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 10g protein, 69g carbs, 12g fat.

The vermicelli provides most of the carbohydrates, while ghee and cashews contribute much of the fat. The cashews and vegetables also provide some protein, but the listed per-serving protein is modest; serve with boiled eggs or yoghurt-onion raita to add a protein-rich side.

Roasting the vermicelli

Even though the ingredient list specifies roasted vermicelli, the method begins by warming it in ghee until lightly golden. Keep stirring over a low to medium heat so the strands colour evenly rather than catching on the base.

Lift the vermicelli out before preparing the tempering. This keeps it from continuing to toast while the other ingredients cook.

Building the tempering

Mustard seeds: add them to the hot ghee and wait for them to splutter before adding the other aromatics.

Cashews and aromatics: curry leaves, ginger and green chillies go in together; sauté until the cashews are golden, then add the onion and vegetables. The onion should turn translucent and the vegetables soften before the powdered spices are stirred through.

Getting the texture right

Add the vermicelli gradually to the boiling water while stirring constantly. This helps separate the strands and distribute them through the vegetables.

Cook until most of the water has been absorbed, then cover on the lowest heat for 5–8 minutes and leave covered off the heat for another 5–8 minutes. Fluff gently before serving so the strands stay distinct.

Seasoning and timing

Salt the vegetables as they sauté, then taste the liquid after adding the water and adjust if necessary. The method calls out the addition of the vermicelli as the last chance to correct the salt.

The lime juice and coriander go in with the vermicelli, before the final boiling and covered cooking stages. The stated total time is 35 minutes, including preparation and cooking.

What to serve alongside

Coconut chutney offers a cool, creamy contrast to the chilli and spices. Yoghurt-onion raita is another option, adding a fresh accompaniment to the warm vermicelli.

For a more substantial breakfast, serve the upma with boiled eggs. Keep the sides separate so each person can add them to taste.

Recipe notes & tips

• Keep the vermicelli moving as it roasts to prevent uneven browning.
• Wait for the mustard seeds to splutter before adding the curry leaves and other aromatics.
• Add the vermicelli in small amounts while stirring so it does not clump.
• Taste and correct the salt before the mixture finishes cooking.
• Let the upma rest covered off the heat before fluffing it.

Variations

• Change the vegetables: Use a mix of carrot, peas and beans as suggested, or choose among those vegetables to suit what you have.
• Adjust the heat: Use fewer green chillies for a milder upma.
• Serve with chutney: Pair the dish with coconut chutney for a traditional-style accompaniment.
• Add raita: Serve yoghurt-onion raita alongside for a cooling contrast.
• Make it more substantial: Add boiled eggs at the table.

Common mistakes to avoid

• Leaving the vermicelli unattended: It can brown unevenly; stir continuously over a low to medium heat.
• Adding the vermicelli all at once: The strands may clump; add them gradually while stirring.
• Skipping the taste check: Adjust the salt after adding the water and before the final cooking stage.
• Cooking on too high a heat while covered: The base may catch; use the lowest heat for the covered 5–8 minutes.
• Fluffing too soon: The strands need the covered resting time; leave them covered for 5–8 minutes after switching off the heat.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat in a pan or microwave until hot throughout; add a small splash of water if the vermicelli has become dry.

Frequently asked questions