Semiya Upma Recipe- Vegetable Vermicelli with Coconut & Spice

Last Updated on 2 months by Neha Deshmukh

Semiya Upma Recipe – Vegetable Vermicelli with Coconut & Spice

Introduction

There’s just something so comforting about a warm bowl of upma for breakfast, isn’t there? It’s a classic Indian breakfast dish, and this Semiya Upma – a version made with delicate vermicelli – is one of my absolute favorites. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it just right! It’s packed with veggies, fragrant spices, and a lovely hint of coconut. Plus, it’s surprisingly quick to make, perfect for busy mornings or when you just want something satisfying and flavorful.

Why You’ll Love This Recipe

This Semiya Upma isn’t just delicious; it’s also:

• Quick & Easy: Ready in under 30 minutes!
• Nutritious: Loaded with vegetables and wholesome vermicelli.
• Flavorful: A beautiful blend of South Indian spices and coconut.
• Versatile: Easily customizable with your favorite veggies and spice levels.
• Comforting: A warm and satisfying meal any time of day.

Ingredients

Here’s what you’ll need to make this delightful Semiya Upma:

• 200g Roasted short vermicelli (semiya)
• 1 Large onion (sliced, optional)
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder (optional)
• 2 Carrots (diced)
• 5 Beans (chopped)
• Handful Green peas
• 1 Potato (cubed)
• 1.5 cups Water
• 1/2 tsp Garam masala (optional)
• 2 tbsp Grated coconut
• 2-3 Green chilies
• 1 inch Ginger
• 1 small piece Cinnamon
• 2 Cloves
• 1/2 tsp Fennel seeds
• 2 tbsp Cooking oil
• 1 tsp Cumin seeds (jeera)
• 1 tsp Ghee
• Few drops Lime juice
• Coriander leaves (for garnish)
• Cashews (optional garnish)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Roasted Semiya is Key: Using pre-roasted vermicelli (semiya) is so important. It gives the upma a lovely texture and nutty flavor. If you can’t find roasted, you can dry roast it yourself in a pan until lightly golden.
• South Indian Spice Blend: The combination of cinnamon, cloves, and fennel seeds is what gives this upma its signature South Indian aroma. Don’t skip these!
• Ghee for Tempering (Optional): A little ghee adds a beautiful richness to the tempering. If you prefer, you can use oil instead, but ghee really elevates the flavor.
• Coconut Freshness: Freshly grated coconut is best, but frozen grated coconut works well too. Just thaw it before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the veggies ready. Pressure cook the diced carrots, beans, peas, and potato with 1.5 cups of water for just one whistle. This ensures they’re tender but still hold their shape.
2. While the veggies are cooking, let’s make the coconut paste. In a grinder, combine the grated coconut, green chilies, ginger, cinnamon, cloves, and fennel seeds. Grind into a smooth paste, adding a splash of water if needed.
3. Now, for the tempering! Heat the oil in a kadai (or a deep pan). Add the cumin seeds and let them splutter. If you’re using onions, sauté them until they turn translucent.
4. Add the ground coconut paste to the kadai and cook for a few minutes until the raw aroma disappears. This is important – you don’t want a raw coconut taste!
5. Time to bring it all together. Add the boiled vegetables (with their water!), turmeric powder, salt, and red chili powder (if using) to the kadai. Simmer for about 5 minutes, allowing the flavors to meld.
6. Gently stir in the roasted vermicelli. Add a little extra water if the mixture seems too dry. Cover and cook on low heat until the semiya is tender, usually about 3-5 minutes.
7. Finally, fluff the upma with a fork. Squeeze a few drops of lime juice over it and garnish generously with fresh coriander leaves.
8. Optional: For an extra touch of indulgence, top with ghee-roasted cashews!

Expert Tips

• Don’t Overcook the Semiya: Overcooked vermicelli will become mushy. Keep a close eye on it during the final cooking stage.
• Adjust Water as Needed: The amount of water needed will depend on the type of vermicelli and your desired consistency. Add more if the upma seems too dry.
• Taste and Adjust Seasoning: Always taste and adjust the salt and spice levels to your liking.

Variations

• My Family’s Favorite: My kids love it when I add a handful of chopped spinach along with the other vegetables.
• Spicy Kick: For a spicier upma, add a pinch of cayenne pepper or use more green chilies.
• Nutty Delight: Add a tablespoon of roasted peanuts for extra crunch and flavor.

Vegan Adaptation

To make this Semiya Upma vegan, simply substitute the ghee with cooking oil. It’s that easy!

Gluten-Free Notes

Most vermicelli is made from durum wheat, so it isn’t gluten-free. However, you can find gluten-free vermicelli made from rice flour. Just double-check the packaging to ensure it’s certified gluten-free.

Spice Level Adjustment

Don’t like too much heat? Reduce or omit the red chili powder and use fewer green chilies. If you love spice, feel free to add more!

Festival Adaptations

This upma is perfect for breakfast or brunch, especially during festivals like Ganesh Chaturthi or Onam. It’s light, flavorful, and a great way to start the day.

Serving Suggestions

Serve hot with a side of coconut chutney or sambar. A cup of filter coffee is the perfect accompaniment!

Storage Instructions

Leftover Semiya Upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of vermicelli to use for upma?

Roasted short vermicelli (semiya) is the best choice. It has a lovely texture and nutty flavor.

Can I make this upma ahead of time?

While it’s best enjoyed fresh, you can prepare the vegetable mixture and coconut paste ahead of time. Store them separately in the refrigerator and assemble the upma just before serving.

How can I adjust the spice level of this upma?

Adjust the amount of red chili powder and green chilies to your liking.

What can I substitute for coconut in this recipe?

You can use cashew paste or a tablespoon of cashew cream as a substitute for coconut, though the flavor will be different.

Is it necessary to roast the vermicelli before making upma?

Yes, roasting the vermicelli is highly recommended. It enhances the flavor and prevents the upma from becoming mushy.