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 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-
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Vermicelli Upma, Sevai Upma
SemiyaUpma/Vermicelli upma/sevai upma- Tangy tomato vermicelli pilaf tempered in South Indian spices.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 person
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 ,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- 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.
3-The ratio of vermicelli and water is 1:1,but may depends on the quality and type of vermicelli used.
1- I prefer to use Bambino semolina vermicelli to make this upma,don't use very thin hair like vermicelli to make this.
2- 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.
3-The ratio of vermicelli and water is 1:1,but may depends on the quality and type of vermicelli used.
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Nice recipe . Will definitely try it.
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
Such a tempting and inviting upma dear.
Very colourful and delicious..
beautiful picture!!
sanjivni
http://www.exptsinthekitchen.com
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
I make this at times… filling breakfast idea
lovely and tempting upma…. lov the addiction of tomatoes….
loved the black platter n the healthy upma too:)
Love to see your recipe linked up in Flavors Of Cuisines-"Mexican"
Colourful and inviting too
Loved the click more than the recipe:)
I made this today for breakfast . But yours looks better!
like the color of upma.. never added cashew in vermicelli upma..
perfect breakfast dish.
So tempting n inviting…
Delicious and inviting sevai upma. Loved the look of it.
Deepa
looks amazing…..so tempting…