Vermicelli Upma / Semiya Upma / Seviyan Upma

Vermicelli Upma / Semiya Upma / Seviyan Upma- Vermicelli and vegetables, cooked with an aromatic tempering.

Upma is a South Indian dish. Traditional Upma is usually made with semolina (sooji or rava) as a main ingredient. This vermicelli (Semiya or Seviyan) upma features a slight twist from the traditional version. This variation has an addition of nutritious veggies and it is really healthy , tasty and light on stomach too. You can cook and serve Vermicelli Upma for breakfast or lunch or evening snacks or even for a light dinner as well.

Vermicelli (Semiya or Seviyan) is mostly used in making kheer or payasam. You might find different varieties of vermicelli in stores these days. They are either made of semolina (sooji or rava) or wheat flour or all purpose flour (maida). I usually prefer vermicelli made from semolina (sooji or rava) as they are very light on stomach than the other ones. I prefer thin vermicelli for upma and thick ones for vermicelli payasam or kheer.

This healthy and nutritious recipe can be made any day of the week. Just Load it up with your favorite veggies to make it more delicious and nutritious! Carrots, green peas, cauliflowers, french beans, sweet corn, baby corn, capsicum, broccoli, potatoes, tomatoes will be good options. This recipe doesn’t even need the accurate measurements. Just add a dash of ghee when it is prepared, It will increase the flavour of the dish and make it absolutely delicious.

Vermicelli Upma is the perfect choice for a healthy breakfast as it is packed with the right amount of nutrition to energize your mornings and more importantly it is quick to prepare.

As breakfast recipes should always be quick and easy so try this quick, easy and healthy recipe next time.

Serve: 2

Course: Breakfast/Snacks

Cuisine: Indian/ South Indian

Cook time: 30 minutes

Ingredients

1 cup semiya/Seviyan/vermicelli

1 large onion finely chopped

2 green chillies finely chopped or slit

1 inch grated ginger

1 dry red chilli

1 pinch hing

6-7 curry leaves

1 large carrot, finely chopped

5-6 beans, finely chopped

½ cup fresh/frozen peas

½ cup sweet corn

1 tablespoon ghee

2 tablespoon oil

½ teaspoon mustard seeds

1 tablespoon split and skinless urad dal (dhuli urad dal)

1 tablespoon Salt or as per taste

¼ teaspoon Turmeric powder

2 tablespoon Lemon juice

Finely chopped coriander leaves

2 cups water

Method:

-Heat a heavy pan or kadhai. Add Vermicelli strands to the kadhai. On a low flame Roast Vermicelli till it becomes golden brown. Remove the roasted Vermicelli in a separate plate or bowl and keep aside.

-Heat 2 tablespoon olive oil or ghee in the same pan, when oil is hot add mustard seeds and wait till they crackle.

-Then add urad dhal and saute them for a minute or till they turn into golden brown colour.

-Then add chopped onions, ginger, turmeric powder, hing, curry leaves, green chilies, red dry chilli. Mix very well and saute till the onion become translucent.

-Now add chopped veggies carrots, beans, green peas, sweet corn and salt to taste. Mix everything well, now cover the pan with a lid and let the veggies cook for 4-5 minutes or until veggies are half cooked.

-Now add the water and let the mixture come to a boil.

-Lower the flame and add roasted vermicelli. Stir gently.

-Cover the pan again and let the vermicelli cooked till they become soft and all the water is absorbed.

-When the vermicelli is cooked completely and all the water is absorbed switch off the flame and add a dash of ghee to enhance the flavour and taste.

-Remove the pan from stove and let it rest for at least two minutes, this way vermicelli will absorb the extra moister in the dish.

-Now add lemon juice and garnish it with finely chopped coriander leaves, mix gently and serve.

My Notes

-Use any veggies of your choice.

-Use more green chillies if you like it spicy.

-Add a dash of ghee once the upma is cooked just immediately after switching off the flame, this will enhance the flavor of the dish.

-Make sure after adding the vermicelli do not stir too much otherwise they can break and the end result may be mushy and sticky and may not be pleasant to be served.

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