Semiya Upma (Vermicelli Upma)
Semiya Upma, a beloved Indian breakfast dish, is made from roasted vermicelli (semiya), which is cooked with a medley of vegetables and spices. This dish is not only quick to prepare but also incredibly versatile, making it a staple in many households. Its delightful flavor and texture, combined with the aromatic spices used in its preparation, make it an irresistible option for anyone looking for a satisfying meal any time of day.
Why Make This Recipe
There are countless reasons to make Semiya Upma! First, it’s a fantastic way to incorporate various vegetables into your diet, providing both nutrition and color to your plate. The dish is versatile and can be adjusted based on the ingredients you have on hand or your specific taste preferences. Additionally, the simplicity of its preparation makes it an excellent option for busy mornings or light dinners. Plus, it’s a dish that’s loved by both adults and children alike, making it a great choice for families.
How to Make Semiya Upma
Making Semiya Upma is a straightforward process that can be achieved using either a stovetop or an Instant Pot. Here’s how you can prepare this delightful dish.
Ingredients
- 1-2 tablespoon oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (zeera)
- 10-15 curry leaves (kadi patta)
- 1 medium red onion (finely chopped, approximately 1 cup)
- 1 teaspoon ginger (grated or minced)
- 1-2 green chilies (slit vertically or finely chopped)
- ½ bell pepper (finely chopped, using a mix of red and green, approximately ½ cup)
- 1 cup mixed veggies (frozen green peas, carrots, corn, and green beans)
- 1 medium tomato (finely chopped, approximately ½ cup)
- 1 ½ cup roasted vermicelli (semiya)
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon garam masala
- 1 tablespoon lemon juice (adjust to taste)
- 2-3 tablespoon cilantro leaves (coriander leaves, finely chopped)
Directions
Stove Top Method:
- Heat oil in a large pan over medium heat.
- Add mustard seeds and cumin seeds, allowing them to crackle.
- Stir in curry leaves, followed by the chopped onion. Sauté until the onion is translucent.
- Add ginger, green chilies, and chopped bell pepper, cooking for a few more minutes.
- Incorporate the mixed veggies and tomato, cooking until tender.
- Stir in the roasted vermicelli along with turmeric, red chili powder, salt, and garam masala. Mix well for a couple of minutes.
- Pour in water (about 2-2.5 cups) and bring to a boil. Cover and simmer until the vermicelli is cooked and fluffy.
- Finish with lemon juice and chopped cilantro before serving.
Instant Pot Method:
- Set the Instant Pot to sauté mode and heat oil.
- Add mustard seeds and cumin seeds, allowing them to pop.
- Add curry leaves, onion, ginger, and green chilies, sautéing until the onion turns translucent.
- Stir in the bell pepper, mixed veggies, and tomato; cook until softened.
- Add roasted vermicelli, turmeric, red chili powder, salt, and garam masala, mixing thoroughly.
- Pour in 2-2.5 cups of water and secure the lid. Set to high pressure for 3 minutes.
- Once done, allow a natural release for about 5 minutes, then release any remaining pressure manually.
- Stir in lemon juice and cilantro before serving.
How to Serve Semiya Upma
Serve Semiya Upma hot, garnished with additional cilantro and a wedge of lemon on the side for extra zest. Pair with coconut chutney or enjoy it plain for a satisfying meal. It’s perfect for breakfast, a snack, or even as a light lunch.
How to Store Semiya Upma
Leftover Semiya Upma can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, add a splash of water and warm it on the stovetop or in the microwave, stirring to ensure even heat distribution.
Tips to Make Semiya Upma
- Use freshly roasted semiya for better flavor and texture.
- Customize the vegetables based on what’s available or to your liking; common additions include green beans and bell pepper.
- For a richer flavor, add some cashews or peanuts when sautéing the spices.
- Adjust spice levels according to your family’s preferences.
Variation
A great variation is to make a sweet version of Semiya Upma by adding jaggery, milk, and cardamom along with nuts and raisins. This transforms the savory dish into a delectable dessert perfect for festive occasions.
FAQs
Q: Can I use uncooked vermicelli instead of roasted?
A: Yes, but you will need to adjust the cooking time and water quantity. Roasting helps to enhance the flavor and prevents the vermicelli from clumping.
Q: Is Semiya Upma gluten-free?
A: No, traditional semiya is made from wheat. However, you can find gluten-free versions made from rice or other grains.
Q: Can I add protein to Semiya Upma?
A: Absolutely! You can add cooked chickpeas, tofu, or even scrambled eggs for added protein.
Semiya Upma
Ingredients
For the base
- 1-2 tablespoon oil For cooking
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (zeera)
- 10-15 pieces curry leaves (kadi patta)
- 1 medium red onion (finely chopped) Approximately 1 cup
- 1 teaspoon ginger (grated or minced)
- 1-2 pieces green chilies (slit vertically or finely chopped)
- ½ cup bell pepper (finely chopped) Using a mix of red and green
- 1 cup mixed veggies (frozen green peas, carrots, corn, and green beans)
- 1 medium tomato (finely chopped) Approximately ½ cup
For seasoning
- 1 ½ cup roasted vermicelli (semiya)
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder Adjust to taste
- 1 teaspoon salt Adjust to taste
- ¼ teaspoon garam masala
- 1 tablespoon lemon juice Adjust to taste
- 2-3 tablespoon cilantro leaves (coriander leaves, finely chopped)
Instructions
Stove Top Method
- Heat oil in a large pan over medium heat.
- Add mustard seeds and cumin seeds, allowing them to crackle.
- Stir in curry leaves, followed by the chopped onion. Sauté until the onion is translucent.
- Add ginger, green chilies, and chopped bell pepper, cooking for a few more minutes.
- Incorporate the mixed veggies and tomato, cooking until tender.
- Stir in the roasted vermicelli along with turmeric, red chili powder, salt, and garam masala. Mix well for a couple of minutes.
- Pour in water (about 2-2.5 cups) and bring to a boil. Cover and simmer until the vermicelli is cooked and fluffy.
- Finish with lemon juice and chopped cilantro before serving.
Instant Pot Method
- Set the Instant Pot to sauté mode and heat oil.
- Add mustard seeds and cumin seeds, allowing them to pop.
- Add curry leaves, onion, ginger, and green chilies, sautéing until the onion turns translucent.
- Stir in the bell pepper, mixed veggies, and tomato; cook until softened.
- Add roasted vermicelli, turmeric, red chili powder, salt, and garam masala, mixing thoroughly.
- Pour in 2-2.5 cups of water and secure the lid. Set to high pressure for 3 minutes.
- Once done, allow a natural release for about 5 minutes, then release any remaining pressure manually.
- Stir in lemon juice and cilantro before serving.
