Semiya Upma or Vermicelli Upma

My passion for cooking makes everyone at home demand different dishes for breakfast. Children like colourful and new dishes whereas elders like the traditional ones. So I was thinking of a blend of the two and thought of making spicy vermicelli. But I have never tried this Semiya Upma before with the fear of it becoming slushy. Last week my hubby bought Bambino Vermicelli for me to try it. So I and my MIL tried cooking this vermicelli and it turned out good. I usually prepare Rava Upma for Ekadashi where in I add only Veggies without Onion and Tomatoes. Since it was a normal day I added Onion and Tomatoes with other vegetables to enhance the taste. In case of Rice Vermicelli Upma we need to cook the vermicelli separate before tempering. Here in this recipe I have used Wheat Vermicelli, so added this directly to the boiling water.

Recipe is quick and simple, only cutting vegetables is time consuming. So I usually use the chopper which helps to cook the veggies in seasoning part itself. You need to add the right quantity of water to get correct consistency. Before removing from stove add the lemon juice. Garnishing with Coriander Leaves changes the look of this upma. I took the photos immediately after it was cooked, as I was too hungry to wait for cooling. So you can see it is little watery. Allow it to stand for 10 minutes before you serve. One can add grated coconut at the end or before serving. So try and enjoy simple yet tasty Semiya Upma or Vermicelli Upma.

Preparation Time: 30 to 40 minutes

How to Make Semiya Upma or Vermicelli Upma:

1. Chop all the vegetables to small sized pieces as you would for sabjis and keep aside. Chop or slit the Green Chillies.
2. In a big kadai (which you use to prepare the Semiya Upma), heat Ghee, once it melts roast the Semiya or Vermicelli until it turns to golden in color and get the nice aroma from the Semiya, switch off and remove it on a plate.

   

3. Meanwhile in another vessel boil water and keep it ready.
4. In a same kadai, heat Oil, add Mustard Seeds. Allow it to splutter, and then add Urad dal, followed by Channa Dal. Fry for a minute. Later add Curry Leaves, Green chillies and fry for one more minute.
5. Now add Onion, Turmeric Powder and fry till the onion becomes translucent. Then add chopped Tomato and fry till it is soft.
6. At this stage add Green Peas, chopped Carrot, Potato and Green Beans. Fry for 5 or 6 minutes in medium flame. Now add boiled water to kadai and allow it to cook the vegetables for 5 more minutes.
7. Now add Salt and Sugar to it. Then add roasted Semiya or Vermicelli and allow it to cook. Slowly complete mixture starts thickening. Mix everything well using a spatula.
8. Finally add Grated Coconut and Lemon Juice at the end by mixing once more. Garnish with Coriander leaves. Switch off the flame, close the lid and allow the moisture to be absorbed by all the ingredients in the kadai. This makes the Semiya from not sticking to each other. Serve at least after 10 minutes of preparation.

   

Tips:

1. Using Turmeric Powder is purely optional. It gives good colour to the dish and also it is antiseptic.
2. Always allow to sit the Semiya Upma for at least 10 minutes by closing the lid, so that it will be free from sticking with each other.
3. You can prepare the Semiya Upma with only Onion and Tomatoes also.
4. You can add Ground Nuts instead of using Peas or both.
5. Better to add the boiled water to the vegetables, as it cook fast and retains the taste.
6. Always add the Lemon Juice at the end, else Semiya Umpa will be bitter to taste.