Semiya Upma

Semiya Upma

Semiya Upma

Veg

Roasted vermicelli porridge — thin wheat vermicelli dry-roasted in ghee until uniformly golden-brown and fragrant, then cooked with water (added boiling, in a steady stream) with salt, turmeric, and a tempering of mustard seeds, chana dal, urad dal, green chilli, ginger, and curry leaves until the vermicelli absorbs all the water and separates into individual strands. Finished with fresh grated coconut and lime juice. The semiya must be roasted to a deep golden before water is added — pale semiya produces a sticky, clumping upma; properly roasted semiya stays separate even when cooked. Lighter and quicker than rava upma; preferred by children and for evenings when something light but filling is needed. A staple of Tamil Brahmin afternoon tiffin.

Cuisines

Tamil Brahmin Kongunadu Madras Udupi Mysore Andhra

Best for

Breakfast Snacks

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

1 cup vermicelli (semiya)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 pinch asafoetida
1 tablespoon cashew nuts
1 tablespoon peanuts
2 green chilies, slit
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small potato, finely chopped
1 small tomato, chopped
1/4 teaspoon turmeric powder
1 cup water
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Dry roast the vermicelli in a pan on medium heat until it turns golden brown. Set aside.
  2. 2 Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, asafoetida, cashew nuts, and peanuts. Fry until the dals turn golden.
  3. 3 Add the slit green chilies and sauté for a few seconds.
  4. 4 Add the chopped onion and sauté until it becomes translucent.
  5. 5 Add the chopped carrot, potato, and tomato. Mix well and cook for 3-4 minutes.
  6. 6 Stir in the turmeric powder and salt.
  7. 7 Add the roasted vermicelli and mix well with the vegetables.
  8. 8 Pour in the water and bring it to a boil.
  9. 9 Reduce the heat to low, cover the pan, and let it cook until the water is absorbed and the vermicelli is cooked through, about 5-7 minutes.
  10. 10 Garnish with chopped coriander leaves and serve hot.

Tips

For a richer flavor, you can add a teaspoon of ghee while cooking.