Vegetable Vermicelli Recipe – Easy Indian Semiya Upma Style

Last Updated on 4 months by Neha Deshmukh

Vegetable Vermicelli Recipe – Easy Indian Semiya Upma Style

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian dish, you have to try this Vegetable Vermicelli. It’s kind of like a cross between upma and biryani, and honestly, it’s become a weeknight staple in my kitchen. I first made this when I was craving something warm and satisfying, but didn’t want to spend hours in the kitchen. It’s been a hit ever since!

Why You’ll Love This Recipe

This Vegetable Vermicelli is a winner for so many reasons. It’s quick – ready in under 40 minutes! It’s packed with veggies, making it a relatively healthy meal. And the flavor? Oh, the flavor! The aromatic spices, combined with the delicate vermicelli, create a truly delightful experience. Plus, it’s super versatile – you can easily adapt it to your taste and what you have on hand.

Ingredients

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

• 2 ½ cups vermicelli (semiya)
• 1 tsp ghee (for roasting)
• 2 cups mixed vegetables (beans, capsicum, carrot, peas, potato)
• 1 large onion
• 1 tsp green chili-ginger paste
• ½ tsp cumin seeds
• 2 cloves
• 1 cardamom
• ½ cinnamon stick
• 1 bay leaf
• 1 large tomato
• 1 tbsp coriander leaves, chopped
• 2 tbsp mint leaves, chopped
• ½ tbsp oil
• 1 tbsp ghee
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Vermicelli/Semiya: I prefer the thin variety for this recipe, as it cooks quickly and evenly. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Ghee: Ghee adds a beautiful richness and aroma. It’s a traditional ingredient in Indian cooking, and really elevates the flavor. But don’t worry if you don’t have it – you can substitute with oil (see variations below!).
• Biryani Masala Powder: This is the secret weapon! It adds a complex, fragrant spice blend that makes this dish sing. You can find pre-made biryani masala powder, or make your own if you’re feeling ambitious.
• Vegetable Variations: Feel free to get creative with your veggies! Cauliflower, peas, and even mushrooms work beautifully. Traditionally, in some South Indian homes, they add a touch of beetroot for colour. I’ve also seen people use green beans and carrots as the main vegetables.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the vermicelli. Boil 5 cups of water in a pot. Add the vermicelli, 1 tsp ghee, cloves, cinnamon, cardamom, a pinch of salt, and another 1 tsp ghee. Cook until the vermicelli is about half-cooked – it should still have a bit of bite. Drain it well and spread it out on a plate to prevent sticking.
2. Now, for the flavor base. Heat ½ tbsp oil and 1 tbsp ghee in a pan. Add the bay leaf and cumin seeds. Once they start to splutter (be careful!), add the chopped onion and sauté until it turns a lovely golden brown.
3. Add the green chili-ginger paste and cook for about a minute, until fragrant. This is where the magic starts to happen!
4. Next, add your mixed vegetables (if using beans, a quick pre-blanching helps them cook evenly). Sauté for about 3 minutes, then season with salt. Add the chopped tomato, cover the pan, and cook for 12-13 minutes, or until the vegetables are tender.
5. Stir in 1-2 teaspoons of biryani masala powder. Adjust to your spice preference!
6. Now, gently combine the partially cooked vermicelli with the vegetable mixture. Be gentle – you don’t want to break the vermicelli.
7. Cover the pan and simmer on low heat for 12-15 minutes, or until the vermicelli is fully cooked and has absorbed all the flavors.
8. Finally, garnish with fresh coriander and mint leaves.

Expert Tips

• Don’t overcook the vermicelli in the first step! It will continue to cook in the vegetable mixture.
• Sautéing the onions until golden brown is key to building flavor. Don’t rush this step.
• If the mixture seems too dry, add a splash of water.
• Taste and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil. It won’t have quite the same richness, but it will still be delicious! My friend, Priya, makes it this way all the time.
• Gluten-Free: Good news! This recipe is naturally gluten-free. Just double-check your biryani masala powder to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level: Adjust the amount of green chili-ginger paste to control the heat. My family prefers a mild spice level, so I usually use just 1 tsp.
• Festival Adaptations: This dish is often served during celebrations and festivals. You can add a handful of fried onions and cashews for extra richness and texture.

Serving Suggestions

Serve this Vegetable Vermicelli hot, with a side of raita (yogurt dip) or your favorite pickle. It’s a complete meal on its own, but also pairs well with a simple dal or curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

1. What type of vermicelli works best for this recipe?

I recommend using the thin variety of vermicelli (semiya). It cooks quickly and absorbs the flavors beautifully.

2. Can I pre-chop the vegetables to save time?

Absolutely! Pre-chopping the vegetables is a great way to speed up the cooking process.

3. How do I prevent the vermicelli from sticking together?

Make sure to drain the vermicelli well after boiling and spread it out on a plate to cool. When combining it with the vegetable mixture, be gentle and avoid stirring too vigorously.

4. What is biryani masala powder, and can I substitute it?

Biryani masala powder is a blend of aromatic spices commonly used in Indian cuisine. If you can’t find it, you can substitute it with garam masala, but the flavor won’t be quite the same.

5. Can this dish be made ahead of time?

While it’s best served fresh, you can prepare the vegetable mixture ahead of time and store it in the refrigerator. Then, simply add the vermicelli and cook when you’re ready to eat.

6. What is the best way to reheat leftover vegetable vermicelli?

Reheat in a microwave or on the stovetop, adding a splash of water if needed to prevent it from drying out.

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!