Semiya Upma (Vermicelli)

Posted on Updated on


Semiya Upma

How long it takes – 30 minutes

Number of servings – 4-5

Semiya / Semia / Shevige / Vermicelli is available in a number of brands these days like the MTR, Bambino and few other local brands.  I use the MTR and Bambino brands regularly, subject to their availability. Now-a-days we get the roasted semiya as well.  Semiya is commonly used in Indian kitchens to prepare prepare pudding (payasam /kheer), pulav,  laddoo and upma; I have already put up vermicelli pudding (payasam) and shevige pulav. Among other varieties of upma, I have already put up masala upma, idli upma of different versions, akki -sujee / rava upma, oats upma, puffed rice upma, chapati upma, and bread upma ! Today I would like to put up semiya upma  with veggies to add it to this extensive upma list.  This is a very simple and popular dish when compared to the regular Sujee- upma.  It is easy to prepare and therefore a good starter recipe for the beginners and amateurs as well. Here it is.

What you need to have:

1.  Semiya – 1 cup (I used the Bambino brand while preparing it this time).

Semiya / Vermicelli

Ingredients of Seasoning:

1. Mustard seeds – 1Teaspoon

2. Urad dal (blackgram) – 1 Teaspoon

3. Chopped green chillies – 4-5

4. Chopped onions – 1/2 cup

5. Cashews – A handful

6. Curry leaves – 2-3 Strings

7. Chopped capsicum – 1/2 cup

8. Green p[eas (fresh) – A handful

9. Chopped cilantro – A handful

10. Grated coconut – 2 Tablespoon ( fresh & optional)

11. Lemon juice – 1 Teaspoon

Ingredients of Seasoning

What you do with what you have:

1. Place a skillet on medium flame with semiya in it and dry roast the semiya till you the raw smell disappears and you get a pleasant aroma; keep it aside as shown in image-1.  Keep a bowl of water to boil so that it can be added to upma while cooking the same. If you are using pre-roasted semiya, skip this step and add the semiya directly to fried seasoning followed by water.

2. Wash, peel and chop onions fine, wash and chop green chillies, chop coriander leaves finely, grate coconut, chop capsicum as well and keep it aside as shown in  image-2.

3. Place a skillet with 3-4 Teaspoons of cooking oil in it on medium flame and when hot, add mustard seeds to it.  When it starts spluttering add the urad / black gram dal to it.  When fried add chopped green chilly, curry leaves to it.  When fried add cashews, raisins to it.  When done,  add chopped onions from step-1 to it and also add salt to it.  Keep stirring and when half done, add chopped capsicum and also green peas to it. Simmer the flame and close the skillet with a lid.

Seasoning being fried and cooked

4. When the vegetables are cooked and onions are fried, add fried Semiya from step-1 to it and add required quantity of boiling water from step-1   to it. Close it with a lid and continue to cook on simmered flame.

                                                                                                                                          Semiya being added to the seasoning

Semiya being cooked

5. When done, garnish it with chopped cilantro and fresh grated coconut.  Squeeze lemon juice to it. Ready to serve Semiya upma is as shown in the image below. Enjoy hot for breakfast or evening tiffin with any snack like the corn mixture or with chutney or ketchup.

Ready to serve Semiya Upma

How long it takes – 30 minutes

Number of servings – 4-5

Good to remember:

1. One can use the vegetables of your choice. Also a way to take care of left-over cut vegetables.

2. Quantity of water to be added depends upon the brand of semiya one uses.

3. One can even avoid using onions if preparing plain.

4. If you plan to use roasted semiya directly, then add it straight to the seasoning.  One need not roast it at all.

Advertisements

8 thoughts on “Semiya Upma (Vermicelli)

    Hari Chandana said:
    March 11, 2011 at 10:19 am

    Upma looks simply awesome and perfect.. nice clicks too 🙂

    Indian Cuisine

      prathibalrao responded:
      March 11, 2011 at 8:43 pm

      Hi Hari chandana,

      Thanx a lot as usual.

    incidentalcooksuman said:
    March 11, 2011 at 11:46 pm

    Semiya upma looks delicious!

      prathibalrao responded:
      March 12, 2011 at 8:22 am

      Hi Incidentalcooksuman,

      Do try out and send me da feed back please!!!!!!!

    sushma kamath said:
    March 28, 2012 at 7:11 pm

    good one

    SHUBHA said:
    November 14, 2012 at 12:00 am

    Hi You have not mentioned the water quantity.it would be very helpful.Thankyou.

      prathibalrao responded:
      November 15, 2012 at 3:51 am

      Hi Shubha,

      I f you are using roasted Bambini vermecelli then water would be 1:1 which i normally and no idea about the other brands!!!!!!

        SHUBHA said:
        November 16, 2012 at 9:48 pm

        thankyou so much

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s