Vermicelli Upma Recipe – Easy Indian Semiya with Veggies

Last Updated on 2 months by Neha Deshmukh

Vermicelli Upma Recipe – Easy Indian Semiya with Veggies

Introduction

Okay, let’s be real – sometimes you just want something comforting, quick, and flavorful. This Vermicelli Upma (or Semiya Upma, as it’s often called) is exactly that. I remember first making this when I was a student, needing a hearty breakfast that wouldn’t take forever. It’s become a staple in my kitchen ever since! It’s a wonderfully light yet satisfying dish, perfect for a busy weekday morning or a cozy weekend brunch. Plus, it’s a fantastic way to sneak in some veggies!

Why You’ll Love This Recipe

This Vermicelli Upma is seriously a winner for so many reasons. It’s ready in under 30 minutes, uses simple ingredients you probably already have, and is incredibly versatile. You can easily customize it with your favorite vegetables and adjust the spice level to your liking. It’s also a great way to use up leftover veggies! Honestly, what’s not to love?

Ingredients

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

• 1 cup vermicelli/semiya
• 1 medium onion
• 2 tablespoons oil
• 4 fresh curry leaves
• 3 slit green chilies
• ?? teaspoon ginger garlic paste
• ?? tomato, chopped
• 1 tablespoon chopped carrots
• 1 tablespoon green peas/matar
• To taste salt
• ?? teaspoon red chili powder
• A pinch turmeric powder/haldi
• 1.5 cups water
• 1 tablespoon chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! The type of vermicelli you use makes a difference. I prefer thin, roasted vermicelli for this recipe – it cooks quickly and has a lovely nutty flavor. If you’re using unroasted vermicelli, you’ll need to roast it yourself (see instructions below!).

Vegetable choices are super flexible. Traditionally, you’ll find this made with peas and carrots, but feel free to add beans, potatoes, or even bell peppers. Fresh curry leaves are a must – they add such a beautiful aroma and flavor. Don’t skimp on these! If you can’t find fresh, dried will do in a pinch, but the flavor won’t be quite the same. And finally, adjust the green chilies and red chili powder to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the vermicelli. Heat 1 tsp oil in a pan on low heat. Add the vermicelli and dry roast for about 2 minutes, stirring constantly, until lightly golden. Transfer to a plate and set aside. This step is crucial if you’re using unroasted vermicelli – it gives it that lovely texture and prevents it from becoming mushy.
2. Now, heat 1 tablespoon oil in the same pan. Add the chopped onion, green chilies, and curry leaves. Sauté until the onions turn a beautiful pink color. The curry leaves will sizzle and become fragrant – that’s when you know they’re ready!
3. Add the ginger-garlic paste and sauté for about 30 seconds, until you can smell that wonderful aroma.
4. Next, mix in the chopped tomato, carrots, peas, salt, red chili powder, and turmeric powder. Cook for about a minute, stirring occasionally, until the tomatoes soften slightly.
5. Pour in 1.5 cups of water and bring the mixture to a boil.
6. Add the roasted vermicelli to the boiling water, stir well to combine, and cook on medium heat until all the water is absorbed (this usually takes about 3-5 minutes). Keep stirring to prevent sticking!
7. Once the water is absorbed, cover the pan and simmer on low heat for another 2-3 minutes. This allows the vermicelli to fully cook and become nice and fluffy.
8. Finally, garnish with chopped coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when roasting the vermicelli. Roast in batches if necessary.
• Keep a close eye on the upma while it’s simmering. It can stick to the bottom of the pan easily.
• If the upma seems too dry, add a splash of hot water.
• For extra flavor, you can add a teaspoon of ghee (clarified butter) at the end.

Variations

• My Family’s Favorite: My kids love it when I add a handful of chopped beans and corn!
• South Indian Style: Add a pinch of mustard seeds and urad dal (split black lentils) to the oil along with the curry leaves for a more authentic South Indian flavor.
• Masala Upma: Add a teaspoon of sambar powder for a richer, more complex flavor.

Vegan Adaptation

This recipe is easily made vegan! Simply ensure the oil you use is plant-based.

Gluten-Free Adaptation

Most vermicelli is made from wheat, so to make this gluten-free, you must use rice vermicelli. Double-check the packaging to confirm it’s gluten-free.

Spice Level Adjustment

Want it spicier? Add more green chilies or red chili powder. For a milder version, reduce the amount of green chilies or omit them altogether.

Quick Weekday Version

Short on time? Use frozen mixed vegetables instead of chopping fresh ones. It cuts down on prep time significantly!

Festival Adaptations

While not traditionally a festival dish, a slightly sweeter version with a sprinkle of sugar and some cashews can be a lovely addition to a festive breakfast spread.

Serving Suggestions

Vermicelli Upma is delicious on its own, but it also pairs well with a side of coconut chutney or yogurt. A cup of hot chai is the perfect accompaniment!

Storage Instructions

Leftover Vermicelli 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. You may need to add a splash of water to rehydrate it.

FAQs

What type of vermicelli is best for upma?

Thin, roasted vermicelli is ideal. It cooks quickly and has a great texture. If using unroasted, be sure to roast it before adding it to the recipe.

Can I make this upma ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead of time and reheat it gently.

How can I adjust the spice level of this upma?

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

What vegetables can I substitute in this recipe?

Feel free to use any vegetables you like! Bell peppers, potatoes, and cauliflower are all great options.

Is it possible to make this upma without onions and garlic?

Yes! Simply omit the onion and garlic from the recipe. You may want to add a pinch of asafoetida (hing) for extra flavor.