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You are here: Home / Breakfast / Vermicelli Upma Recipe-Semiya Upma-Vegetable Upma Recipe

Vermicelli Upma Recipe-Semiya Upma-Vegetable Upma Recipe

November 24, 2015 31 Comments

As I’ve mention before in my rava upma recipe post, we usually have breakfast food for dinner. Rice is made generally only on weekends and so, its a constant challenge to come up with quick, variety food over weeknights.

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Semiya or vermicelli upma is not a new recipe, but something we have atleast twice a month. I make this often enough but only on weeknights so have never taken pics for the blog. Now that the new camera has hit the scenes, I had to try some night shots. These are the first of many posts, hopefully. I haven’t done much editing except to add some highlights and the watermark.

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Roasting the semiya or vermicelli before adding it to the upma enhances the taste and makes sure it doesn’t end up in a sticky clump, so don’t miss this step.

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I always store a bag of mixed frozen vegetables in the freezer for precisely this purpose – upma and pulao gets done so much quicker and no messy chopping and washing and peeling necessary!

Semiya Upma / Vermicelli Upma Recipe
Serves: 2-3

Ingredients:
2 cups vermicelli
3 cups water
1 small red onion, chopped
3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, corn, potatoe, etc)
2-3 green chillies, slit (I used dry red chillies since I didn’t have any)
1″ piece of ginger, grated
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp Bengal gram / kadala paruppu
A few curry leaves (optional)
Chopped coriander leaves for garnish (optional)

How to make Semiya (Vermicelli) Upma:

1. Roast the vermicelli in a dry skillet or pan until golden brown. This will take about 4-5 mins but keep an eye on it and stir frequently otherwise they will brown on one side only or even burn. Set aside when done.

2. Heat oil in the same pan and add mustard seeds, curry leaves, Bengal gram and green chillies. When the mustard seeds pop, add the chopped onion. When it becomes transparent, add the ginger and the vegetables. Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft. Sprinkle some water if necessary.

3. Once the vegetables are cooked, add the water with some salt and bring to boil. Once the water comes to a rolling boil, dunk in the roasted vermicelli stirring continuously so that it doesn’t clump. Let it cook in the open pan until the vermicelli has cooked all over and there’s no water left. Usually a vermicelli : water ratio of 1 : 1.5 works well for me.

4. Garnish and serve hot with chutney.

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Vermicelli Upma and Coriander Chutney
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By nags Filed Under: Breakfast, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. S Desai

    December 15, 2016 at 11:58 am

    Are the vermicelli pasta noodles (whole wheat) or rice noodles? What are the noodles made of?
    Thanks!

    Reply
    • nags

      December 15, 2016 at 1:50 pm

      this is wheat, just buy it from the stores readymade.

      Reply
  2. Aparajita

    December 12, 2012 at 2:43 am

    Same way my mom makes it. I add a dash of sambar powder for added flavor. Semya upma is my all time favourite breakfast. Thanks for the post

    Reply
  3. Anonymous

    October 7, 2012 at 5:20 pm

    I tried it. Tasty one.Thank u for the recipe

    Reply
  4. myweekendkitchen

    May 20, 2012 at 10:52 am

    Hey!

    Thanks for the recipe! We tried it today and it was very tasty 🙂

    Cheeers,
    Ashima

    Reply
  5. limenlemony

    May 20, 2012 at 10:50 am

    Hey!
    Thanks for the recipe! We tried it today morning and it was very tasty 🙂

    Cheers,
    Ashima

    Reply
  6. shrimp bloody mary

    December 17, 2010 at 8:57 pm

    This looks delicious and it's so quick and easy. I think I will try this tonight. Thanks for sharing this great looking recipe

    Reply
  7. Apu

    December 16, 2010 at 3:36 am

    Love this – I make it often for a snack!!

    Reply
  8. Torviewtoronto

    December 15, 2010 at 9:36 pm

    delicious noodles and presentation

    Reply
  9. Saee Koranne-Khandekar

    December 15, 2010 at 2:56 pm

    One of my absolute breakfast favorites, this. Also, thanks for the tip of freezing mixed veggies—with a baby running about, this will definitely help me!

    Reply
  10. Vegetarian Zest

    December 15, 2010 at 6:22 am

    cooking on weeknights is really a challenge…semiya upma looks yummy as well as healthy with the addition of veggies.

    Reply
  11. Arch

    December 14, 2010 at 5:34 pm

    Only you can make a semiya upma look so gorgeous !! Brilliant shots Nags !!

    Reply
  12. TESOL certification

    December 15, 2010 at 1:21 am

    This recipe sure looks light and delicious! Must try! I have it bookmarked!

    Reply
  13. Alka

    December 14, 2010 at 1:54 pm

    Looks delicious and inviting…seems like a healthier substitute of Maggi 🙂

    Reply
  14. Satya

    December 14, 2010 at 10:33 am

    Hey thanks for the recipe… I have been looking for a good one…

    Reply
  15. Padhu

    December 14, 2010 at 6:21 am

    My favorite upma .Your night shots have come out so well .

    Reply
  16. Mahimaa's kitchen

    December 14, 2010 at 5:24 am

    colorful upma. i add a dash of lime juice in the end for a tangy taste.

    Reply
  17. Priya (Yallapantula) Mitharwal

    December 13, 2010 at 5:53 pm

    wow, that looks so mouth watering, I love the color combinations 🙂

    Reply
  18. Paaka Shaale

    December 13, 2010 at 5:26 pm

    This one is my favourite Nags. Great post!!

    Reply
  19. Priya Sreeram

    December 13, 2010 at 1:36 pm

    really yummy ! and fab pics, lovely write up

    Reply
  20. Sanjeeta kk

    December 13, 2010 at 12:16 pm

    You made these simple and very common recipe look gorgeous. Lovely clicks.

    Reply
  21. Priya

    December 13, 2010 at 8:37 am

    Very inviting and tempting upma..

    Reply
  22. Rohini

    December 13, 2010 at 8:15 am

    wow! Love the way u present even the most simplest( sometimes boring)upma! :)way to go!

    Reply
  23. nimi

    December 13, 2010 at 7:10 am

    Your shot makes this simple upma a delectable one.. looks so tempting, may be time to use the stored semiya… 🙂

    Reply
  24. Akila

    December 13, 2010 at 4:34 am

    so yummy and inviting dear…

    Reply
  25. Gayathri's Cook Spot

    December 13, 2010 at 4:10 am

    Upma looks so lovely.

    Reply
  26. The Scatterbrain

    December 13, 2010 at 3:05 am

    This is one breakfast I HATED as a kid and vowed never to cook as an adult. I've kept to my vows so far, but your addition of peas has kind of made it a little appetizing. hmmmm… maybe its time to rethink a few decisions!

    Reply
  27. Divya Kudua

    December 13, 2010 at 2:31 am

    I use pre-roasted semia for this which makes the process even more easy.I like it for dinner too,makes such a wholesome meal!!

    Reply
  28. Kalyani

    December 13, 2010 at 1:44 am

    looks delicious nags ..

    Reply
  29. Divya Vikram

    December 13, 2010 at 4:05 am

    Colorful semiya upma. Love the pic with veggies.

    Reply
  30. Sharmilee! :)

    December 13, 2010 at 3:01 am

    Ah u tell me these are night shots…?! Cant even think of it….looks so gud. Colorful perfect semiya..luv the nonsticky semiya

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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