Semiya Upma Recipe
Course: South Indian Breakfast
Cuisine: South Indian Recipes
Diet: Vegetarian
Description:
Semiya Upma is a simple and flavorful South Indian breakfast dish that is both nutritious and satisfying. Traditionally served with coconut chutney or tomato chutney, this dish brings together the warmth of roasted semiya (vermicelli), spiced with mustard seeds, curry leaves, and a combination of aromatic powders like cinnamon, cardamom, and turmeric. It’s perfect for a morning meal or can be packed in your kids’ lunch box for a wholesome bite. With a medley of vegetables and a touch of lemon and coriander, this recipe will leave you wanting more. Pair it with a hot cup of filter coffee to make your breakfast complete.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (vermicelli) | 2 cups, roasted |
| Mustard seeds | 1 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Asafoetida (hing) | 1/2 teaspoon |
| Curry leaves | 1 sprig, finely chopped |
| Cinnamon powder | 1/4 teaspoon |
| Cardamom powder | 1/4 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Onion | 1, finely chopped |
| Ginger | 1 inch, grated |
| Carrot | 1, chopped |
| Green beans | 6, finely chopped |
| Lemon juice | Juice of 1 lemon |
| Sugar | 1 teaspoon |
| Red chilli powder | To taste |
| Salt | To taste |
| Coriander leaves | 1 sprig, finely chopped |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions
- Heat the oil: Start by heating 2 tablespoons of oil in a large pan over medium heat.
- Temper the spices: Add the mustard seeds and let them splutter for about 10 seconds. Once they pop, add the urad dal (split) and cook for another 20 seconds until slightly golden.
- Add the aromatics: Next, add the finely chopped onion, grated ginger, and curry leaves. Sauté them together until the onions soften and turn translucent.
- Cook the vegetables: Add the chopped carrots and green beans to the pan. Stir and cook until the vegetables are tender but still retain some crunch.
- Incorporate the semiya: Add the roasted semiya (vermicelli) to the pan and mix everything together well.
- Add the spices: Sprinkle in the cinnamon powder, cardamom powder, turmeric powder, and salt. Stir to combine.
- Add water and cook: Pour in 1 cup of water and stir everything together. Cover the pan and let it cook on a low flame for 10 minutes, allowing the semiya to absorb the water.
- Check the consistency: After 10 minutes, open the lid and check if the semiya is cooked. If it still seems raw or dry, add a little more water and cook for an additional 5-10 minutes, stirring occasionally.
- Final touches: Once the semiya is cooked and soft, turn off the heat. Squeeze in the juice of one lemon, add the chopped coriander leaves, and a dollop of ghee (optional). Mix everything well.
- Serve and enjoy: Serve your piping hot Semiya Upma with a side of coconut chutney or tomato chutney. You can also pair it with a strong cup of filter coffee for the perfect South Indian breakfast experience.
Tips & Variations
- For a spicier version: Add some finely chopped green chilies when you sauté the onions and ginger.
- For a richer taste: You can add a tablespoon of ghee along with the coriander leaves for a more flavorful finish.
- Vegetable variations: Feel free to add more vegetables like peas, bell peppers, or potatoes according to your preference.
- Vegan option: Skip the ghee and use oil instead for a completely vegan version.
Enjoy the delightful and comforting taste of Semiya Upma, perfect for breakfast, snacks, or even light dinners!
