Semiya Upma
Roasted vermicelli cooked quickly with mustard tempering and vegetables, a fast everyday Tamil breakfast found in nearly every household.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 8 g
- carbs
- 40 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 250 kcal
Instructions
- 1
If your vermicelli is not pre-roasted, stir it in a dry pan until light golden. Set it aside.
- 2
Heat sesame oil in a kadai (deep pan). Add mustard seeds and urad dal until they pop and sizzle.
- 3
Add curry leaves and slit green chillies. Fry them gently for a few seconds.
- 4
Add chopped onion. Fry until it turns soft and see-through.
- 5
Add diced carrot and peas. Fry them for 2-3 minutes.
- 6
Pour in water and salt. Bring it to a fast, bubbling boil.
- 7
Slowly pour in the roasted vermicelli. Stir continuously so it does not form lumps.
- 8
Cover and cook on low heat for 3-4 minutes until all water is absorbed and vermicelli is fluffy. Serve hot.
Chef's tips
Roast your vermicelli well so the upma does not turn mushy. Pour the vermicelli in slowly while stirring to stop clumps from forming.
Ingredient substitutions
- vermicelli → broken wheat (dalia) for a coarser upma
Storage
Refrigerate for up to a day.
Reheating
Reheat with a splash of water in a pan or microwave.
Common mistakes to avoid
- •Adding too much water, making the upma sticky and gluey
- •Not roasting the vermicelli properly, leaving it undercooked
Serving suggestions
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