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–+ servings

Semiya Upma

Semiya Upma is a quick and versatile Indian breakfast dish made with roasted vermicelli and a mix of vegetables and spices, perfect for any meal of the day.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

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.

Notes

Serve Semiya Upma hot, garnished with additional cilantro and a wedge of lemon on the side for extra zest. 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.