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Semiya Upma Recipe I Vermicelli Upma I Sevai Upma +Video

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Semiya Upma/Vermicelli upma/sevai upma- Tangy tomato vermicelli pilaf tempered in South Indian spices.

Semiya Upma-Vermicelli/Sevai Upma is a traditional and popular South Indian breakfast. It is easy to make, delicious and is quite filling. In North India vermicelli is usually made only as a dessert but the day I tasted the South Indian version, I was hooked on it.
You need just a few ingredients to make this sevai upma and if you have ready made roasted vermicelli then its even quicker and time saving. I usually store the tempered and roasted vermicelli (used in steps 1 and 2) and just add water and spices whenever I want to cook it. You can make this either just with tomato or can add lots of boiled or frozen vegetables to it, it tastes great either way.
Now ready roasted vermicelli’s are also available in the market which makes the cooking faster and quicker .but I some how prefer to use the normal raw sevai. I find the texture of of pre roasted sevai slight chewy,the raw sevai after roasting in ghee gives a smooth texture and better taste. But you can use whatever you prefer as it depends on individual choice.
Do try these more delicious vermicelli and upma recipes-

sevai upma

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Print Recipe
4 from 4 votes

Vermicelli Upma, Sevai Upma

SemiyaUpma/Vermicelli upma/sevai upma- Tangy tomato vermicelli pilaf tempered in South Indian spices.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Tiffin recipes, Travel Food
Cuisine: North Indian Cuisine, South Indian Cuisine
Keyword: semiya upma, sevai upma, Vermicelli upma
Servings: 2 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Vermicelli / Sevai
  • 1 cup Water / Paani
  • 3 tbsp Green Peas / Hari Matar
  • 1 Tomato / Tamatar chopped
  • 3 tbsp Bell Peppers / Capsicum / Shimla Mirch chopped
  • 3/4 tsp Ginger / Adrak chopped
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Salt / Namak
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder

tempering /tadka

  • 1.5 tbsp Cooking Oil
  • 1 tsp Mustard Seeds / Rai
  • 1 tsp Black lentil / Urad daal
  • 1 tbsp Cashew Nuts / Kaju chopped
  • 8 Curry Leaves / Kadi Patta
  • 2 Green chili/hari mirch

Instructions

  • Heat oil in a pan and add mustard, urad daal/white lentil and cashews and saute on medium heat.
  • As soon as the mustard starts crackling, add the chopped green chili and vermicelli immediately and saute on low heat. Keep stirring the vermicelli with a fork till it turns to a nice golden colour.
  • Add the curry leaves and boiled peas in this pan and stir fry for few seconds.
  • Add salt, turmeric, chili powder, chopped tomatoes and ginger and mix.
  • Now add a cup of water (for 1 cup sevai we need 1.5 cup water, always add water approx 1/2 inch over the vermicelli surface ),mix and  cover the pan with a lid and let it simmer for approx 5-7 minutes or till done (TILL the vermicelli absorbs all the water and become soft).
  • Now add the lemon juice and fresh coriander and mix gently.
  • Switch off the flame and cover  the pan and let it rest for a few minutes, so it absorbs the flavors and the extra water (if any)
  • Open the lid and fluff gently with a fork and serve hot.
  • Serving Suggestions- Serve with Coconut Chutney, or just with a cup of tea or filter coffee.

Notes

MY NOTES-
1- I prefer to use Bambino semolina vermicelli to make this upma,don't use very thin hair like vermicelli to make this.
2-Roast the vermicelli nicely so they will not turn sticky and mushy
3- You can use any combination of boiled vegetable to make this- i.e-potato, beans ,cauliflower,carrot etc. and add them at step 2 before adding vermicelli.
4-The ratio of  vermicelli and water is 1:1.5,but may depends on the quality and type of vermicelli used., you may need little less or more.

Comments

  3. Anonymous says

    wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, Semiya upma

  7. Meena B says

    my mom used to call it vagharela sevai and at times we topped it with grated cheese

    it tastes great and as tea time snack or make it fast when guests come
    its always yummy
    and yes bambino sevais are great

  14. PT says

    like the color of upma.. never added cashew in vermicelli upma..

4 from 4 votes (3 ratings without comment)