Rice Semiya Upma Recipe – Easy Vegetable & Peanut Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Rice Semiya Upma Recipe – Easy Vegetable & Peanut Stir-Fry

Hey everyone! If you’re looking for a quick, flavorful, and satisfying breakfast or brunch, you absolutely have to try this Rice Semiya Upma. It’s a South Indian classic, and honestly, it’s become a staple in my kitchen. I first made this when I was trying to find a quick way to use up some leftover veggies, and it’s been a family favorite ever since! It’s so versatile, and the texture is just… perfect. Let’s get cooking!

Why You’ll Love This Recipe

This Rice Semiya Upma is seriously a winner for so many reasons. It’s ready in under 20 minutes – perfect for busy mornings. It’s packed with fresh vegetables, giving you a healthy boost to start your day. And the combination of the soft semiya, crunchy peanuts, and aromatic tempering is just divine. Plus, it’s super customizable, so you can easily adapt it to your liking.

Ingredients

Here’s what you’ll need to make this delicious upma:

• 2 cup rice semiya (vermicelli)
• 2 tbsp oil
• 2 tbsp peanut
• 1 tsp mustard seeds
• 0.5 tsp urad dal (split black lentils)
• 0.5 tsp chana dal (split chickpeas)
• 0.5 tsp cumin seeds
• Pinch of hing (asafoetida)
• Few curry leaves
• 1 chilli, chopped
• 1 inch ginger, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 3 tbsp peas
• 1 capsicum (bell pepper), chopped
• 1 beans, chopped
• 1 tsp salt (or to taste)
• 0.5 tsp turmeric powder
• 3 tbsp grated coconut
• 2 tbsp coriander leaves, chopped
• 2 tsp lemon juice

Ingredient Notes

Let’s talk ingredients! The star of the show is the rice semiya. It’s a thin rice vermicelli, and it has a lovely, slightly chewy texture when cooked right. You can find it in most Indian grocery stores, and sometimes even in the international aisle of larger supermarkets. There are different thicknesses available, so choose one you like – the thinner ones cook faster.

Don’t underestimate the power of fresh curry leaves! They add such a beautiful aroma and flavor. If you can’t find fresh, dried will do in a pinch, but it won’t be quite the same.

And finally, use a good quality oil for tempering. I prefer groundnut oil for that authentic South Indian flavor, but you can also use sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat water in a large pot. Add 1 tsp salt and 2 tsp oil. Bring to a boil.
2. Add the rice semiya and boil for 3 minutes (check package instructions – cooking times can vary!). Drain and rinse with cold water. This stops the cooking process and prevents it from becoming mushy. Set aside.
3. Now, heat oil in a kadai (a deep frying pan) over medium heat. Fry the peanuts until they’re golden brown and crunchy. Remove and set aside.
4. In the same kadai, add the mustard seeds. Once they start to splutter, add the urad dal, chana dal, cumin seeds, hing, and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Add the chopped chilli, ginger, and onion. Sauté until the onions soften and turn translucent.
6. Next, add the chopped carrot, peas, capsicum, and beans. Add salt and turmeric powder. Stir-fry until the vegetables are tender-crisp – you want them to still have a little bite.
7. Now for the magic! Add the cooked semiya, fried peanuts, grated coconut, coriander leaves, and lemon juice. Gently combine everything, making sure the semiya is evenly coated with the vegetables and spices.
8. Serve hot!

Expert Tips

Want to make this upma perfect? Here are a few tips I’ve learned over the years:

• Don’t overcook the semiya! It should be al dente, as it will continue to cook slightly when you add it to the vegetables.
• Stir-fry the vegetables quickly. You want them to be tender-crisp, not mushy.
• Be careful not to burn the tempering. Keep the heat on medium and watch it closely.
• If the upma seems dry, add a splash of water or a little more oil.
• To prevent sticking, use a non-stick kadai or stir frequently.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Confirmation: Yes! This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of chilli. For a spicier kick, add more chilli or a pinch of red chilli powder. My friend, Priya, loves to add a finely chopped green chilli for extra heat!
• Festival Adaptations: This upma is often served during South Indian festivals like Ganesh Chaturthi and Navaratri. You can add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

This Rice Semiya Upma is delicious on its own, but it’s even better with a side of:

• Coconut chutney
• Poha avalakki (flattened rice)
• Sambar

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

(1) What is Rice Semiya and where can I find it?

Rice semiya is a thin rice vermicelli, commonly used in South Indian cooking. You can find it at Indian grocery stores or in the international aisle of some supermarkets.

(2) Can I use a different type of oil for tempering? What are the best options?

Yes, you can! Groundnut oil is traditional, but sunflower or vegetable oil work well too. Avoid using olive oil, as it has a strong flavor that doesn’t complement the spices.

(3) How do I prevent the upma from becoming sticky?

Don’t overcook the semiya, and stir frequently while cooking. Using a non-stick kadai also helps.

(4) Can I add other vegetables to this upma? What would you recommend?

Absolutely! Feel free to add whatever vegetables you like. Potatoes, cauliflower, and green beans are all great additions.

(5) Can this upma be made ahead of time? How should I reheat it?

It’s best enjoyed fresh, but you can make it ahead of time and reheat it. Add a splash of water when reheating to prevent it from drying out.

(6) What is the best chutney to serve with Rice Semiya Upma?

Coconut chutney is the classic pairing! But tomato chutney or even a mint-coriander chutney would also be delicious.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!