Semiya Upma with Vegetables: Roasted Vermicelli
South Indian savory vermicelli upma loaded with diced vegetables. Mustard and urad dal temper coconut oil before sauteing onions, carrots, and tomatoes, then vermicelli cooks covered in vegetable broth until tender. Quick weekday breakfast or light lunch finished with fresh coriander.
Ingredients
- ¾ cup semiya (vermicelli), roasted
- ½ small onion, diced
- ½ small tomato, diced
- 1 small carrot, diced
- 2 nos green chili, slit in halfjalapeño1:1 or 1:2vegetarian
milder heat profile
- ¼ inch ginger, minced
- curry leaves, whole
- coriander leaves, whole
- ½ tsp sugar, granulated
- 1 tsp coconut oil, no additions
- 1 tsp mustard seeds and urad dal, whole
- 1 cup water, room temperature
- salt, to taste
Instructions
- 1
Cut onions, tomato, carrot, and ginger into small pieces; slit green chilis in half.
- 2
Heat oil in pan, add mustard and urad dal, let mustard splutter.
- 3
Add onion, chili, and curry leaves; saute until onions turn translucent.
- 4
Add carrot and saute for 2 to 3 minutes.
- 5
Add tomatoes and saute until soft.
- 6
Add water and bring to boil.
- 7
Add salt and sugar.
- 8
Add vermicelli, mix well, cover with lid, reduce flame to medium.
- 9
Keep covered for 4 to 5 minutes until vermicelli is well cooked.
- 10
Add coriander leaves, mix well, and turn off heat.
Tips
Use roasted vermicelli for traditional texture; unroasted vermicelli requires different cooking method.
Keep flame at medium to prevent sticking and ensure even cooking.
Do not skip the tempering step with mustard and urad dal for authentic flavor.
Add coriander leaves only at the end to preserve color and freshness.
Good to Know
Refrigerate in airtight container for up to 2 days. Reheat on stovetop with splash of water.
Roast vermicelli and dice vegetables in advance; store separately. Prepare upma fresh for best texture.
Serve hot with coriander chutney, coconut chutney, or any preferred accompaniment. Pairs well with coffee or tea.
Common Mistakes
Do not skip covering with lid to avoid undercooked, separated vermicelli.
Do not use high heat to avoid burning vegetables and uneven cooking.
Do not add all water at once if using unroasted vermicelli to avoid mushy texture.
Substitutions
Vegan Options
General Alternatives
milder heat profile