40 mins
Vermicelli Upma
Recipe by Mamtha Sunil Kumar
Vermicelli Upma is sometimes known as Semiya Upma since Semiya means Vermicelli. In fact, it's also known by a host of other names - Sevia, Seviya, Sevai. Semiya Upma is delicious and easy to prepare with a handful of ingredients from your pantry and by just adding few vegetables of your choice to make it a nutritious breakfast or light meal.
Venison in Huntsman Sauce 
Vichyssoise by Odile Ingredients for Vermicelli Upma
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Vermicelli Upma
- Peel and chop the onion and peel and finely grate the carrots. Heat the oil in a large pan and add the mustard seeds, cumin seeds and gram dal. When the gram dal turns golden brown add the chopped onion, curry leaves and green chillis, and sauté gently until the onion is transparent.
- Add the peas and grated carrot and cook for a few minutes until the carrot is soft. Add the water, the grated coconut and salt to taste and bring to a boil.
- Once the water comes to the boil, add the vermicelli, cover the pan and cook for about 5-7 minutes over a medium heat or until all the water is absorbed (you can add a few drops of lemon juice if it looks a little sticky). Serve hot garnished with fresh coriander.
MAMTHA SUNIL KUMAR'S HOT TIP:
If you are measuring using cups, the ratio is one cup of vermicelli to 1 cup of water - then add an extra ¾ cup.
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