Quick Vermicelli Upma Recipe – South Indian Semiya & Carrot Delight

Last Updated on 2 months by Neha Deshmukh

Quick Vermicelli Upma Recipe – South Indian Semiya & Carrot Delight

Hey everyone! If you’re looking for a quick, comforting, and flavorful breakfast or snack, you absolutely have to try this Vermicelli Upma. I remember first making this when I was craving something warm and savory, but didn’t want to spend hours in the kitchen. It’s become a regular in my house ever since! It’s a South Indian classic, and honestly, it’s just pure deliciousness in a bowl.

Why You’ll Love This Recipe

This Semiya Upma (that’s what it’s called in Tamil!) is seriously a weeknight winner. It’s ready in under 20 minutes, uses simple ingredients, and is packed with flavor. Plus, it’s wonderfully customizable – feel free to add your favorite veggies or adjust the spice level to your liking. It’s a delightful mix of textures, with the soft vermicelli, crunchy nuts, and sweet carrots.

Ingredients

Here’s what you’ll need to whip up this tasty upma:

• 1 cup Semiya/Vermicelli
• 1 small onion (chopped)
• 2 green chilli (chopped)
• 1 tsp chopped ginger
• 1 small-medium carrot (chopped)
• 5 cashew nut
• 0.5 tbsp Pottukadala (Roasted gram dal)
• 0.5 tbsp Chana dal (Bengal gram)
• 1 tbsp peanuts (roasted)
• 2 dry red chilli
• 0.5 tsp mustard seeds
• 1.25 cups hot water (approx. 300ml)
• 1-2 tbsp chopped coriander leaves
• Salt to taste
• Oil (coconut oil)

Ingredient Notes

Let’s talk ingredients for a sec!

• Semiya/Vermicelli: You can use either the thin or medium variety. I prefer medium for this recipe, as it holds its shape well.
• Coconut Oil: Trust me on this one! Coconut oil adds a beautiful aroma and authentic South Indian flavor. But if you don’t have it, any neutral oil will work in a pinch.
• Pottukadala (Roasted Gram Dal): This adds a lovely nutty crunch. It’s a key ingredient in South Indian tempering, and really elevates the flavor. You can find it at most Indian grocery stores.
• Regional Variations: Every family makes this a little differently! Some people add curry leaves to the tempering, others include a pinch of turmeric for color. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the vermicelli in a pan over medium heat for about 4-5 minutes, until it’s fragrant and golden brown. This step is important – it gives the upma a lovely nutty flavor and prevents it from becoming mushy. Set it aside once it’s nicely roasted.
2. Now, heat a tablespoon or so of oil in the same pan. Add the mustard seeds and let them splutter. Then, toss in the dry red chillies, cashews, peanuts, roasted gram dal, and chana dal. Sauté for 1-2 minutes, until the nuts are lightly browned and everything smells amazing.
3. Add the chopped onion, ginger, and green chilli to the pan. Cook until the onions soften and turn translucent, about 3-4 minutes. Then, add the chopped carrot and a pinch of salt. Cook for another couple of minutes until the carrot is slightly tender.
4. Pour in the hot water and bring it to a boil. This is where the magic happens!
5. Reduce the heat to low, add the roasted vermicelli, and mix everything well. Cover the pan and let it cook for 5-7 minutes, or until all the water has been absorbed.
6. Finally, fluff the upma with a fork, garnish generously with chopped coriander leaves, and serve hot!

Expert Tips

• Don’t overcook the vermicelli! It should be soft but still have a slight bite.
• Use hot water: This helps the vermicelli cook evenly and quickly.
• Adjust the salt: Taste as you go and add more salt if needed.

Variations

• Vegan Adaptation: Simply ensure the oil you use is plant-based. This recipe is naturally vegan-friendly otherwise!
• Spice Level Adjustment: If you like things spicy, add an extra green chilli or a pinch of red chilli powder.
• Gluten-Free Considerations: Most vermicelli is made from durum wheat, so it isn’t gluten-free. However, you can find rice vermicelli as a gluten-free alternative.
• Festival Adaptations: During Onam or Pongal, my family loves to add a handful of grated coconut and a pinch of asafoetida (hing) to the tempering for a festive touch.

Serving Suggestions

This upma is fantastic on its own for breakfast or a light lunch. It also pairs beautifully with a side of coconut chutney or sambar. A cup of hot filter coffee is the perfect accompaniment!

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply add a splash of water and microwave or heat in a pan until warmed through. It might lose a little of its initial texture, but it will still be delicious!

FAQs

1. What type of vermicelli is best for upma – thin, medium, or thick?

I recommend medium-sized vermicelli. It holds its shape well and has a nice texture. Thin vermicelli can get mushy easily, and thick vermicelli takes longer to cook.

2. Can I make this upma ahead of time? If so, how do I reheat it?

You can definitely make it ahead! Just follow the storage instructions above – add a little water when reheating to prevent it from drying out.

3. What can I substitute for the roasted gram dal and chana dal?

If you can’t find these, you can use a tablespoon of mixed nuts, finely chopped. It won’t be exactly the same, but it will still add a nice crunch.

4. My upma is too dry/too wet – how do I fix it?

If it’s too dry, add a tablespoon or two of hot water and mix well. If it’s too wet, cook it uncovered for a few more minutes to allow the excess water to evaporate.

5. Can I add other vegetables to this upma? What would you recommend?

Absolutely! Peas, beans, and potatoes are all great additions. Just add them along with the carrots and cook until tender.

6. Is coconut oil essential for authentic flavor, or can I use another oil?

Coconut oil really does add a special touch, but if you don’t have it, you can use any neutral-flavored oil like sunflower or vegetable oil. It will still taste great!