Vermicelli/Semiya Upma

Vermicelli is an extra thin spaghetti. Italian Vermicelli is made from Durum Wheat whereas Indian Vermicelli is made from semolina. Vermicelli is known as Semiya in Malayalam. I have used Vermicelli (Semiya) only for making Paysam. Vermicelli Upma was never made by my Mom but I used to have it from my Office Cafeteria, once in a while. I never had a liking for Semiya Upma and so never took an initiative to make it at home. Recently, I found half a packet of Bambino Roasted Vermicelli in my pantry, the other half of which I had used for making Semiya Payasam. I decided to make an Uppuma with it using vegetables, the same way I prepare Rava Uppumavu. To my surprise, it tasted so good with bare minimal spices and my husband liked it a lot.

Vermicelli (Semiya) Upma

I have decided to make Semiya Upma atleast once in a week for Breakfast/Brunch since it’s so yummy when compared to Rava Upma.

Ingredients

1. Roasted Vermicelli – 1.5 cups
2. Fresh or Frozen Mixed Vegetables – 1/2 cup (Carrots, Beans, Green Peas, Corn)
3. Diced Onions – 1 medium
4. Slit Green Chillies – 4
5. Curry Leaves – A sprig
6. Peanuts/Groundnuts – A handful
7. Turmeric Powder – 1/2 tsp
8. Red Chilly Powder – 1/2 tsp
9. Mustard Seeds – 1/2 tsp
10. Oil – 2 tbsp
11. Lemon Juice – 1 tbsp
12. Salt – to taste
13. Water – 3 cups

Preparation Method

1. Microwave the vegetables along with salt and few tablespoons of water for around 3-4 minutes. Drain excess water if any and keep aside.
2. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.
3. Add the peanuts and roast for a few minutes until lightly browned.
4. Throw in the onions, curry leaves and green chillies. Saute until the onions become translucent.
5. Add the half cooked vegetables along with turmeric powder, red chilly powder and salt to taste. Saute for 2 minutes.
6. Add 3 cups of water (double the amount of vermicelli) to the pan and bring everything to a slow boil.
7. Slowly add vermicelli to the pan stirring continuously.
8. Cover and cook on medium flame until all water has been absorbed by the vermicelli. This will take around 5 minutes.
9. Open the pan, increase heat and cook for another 2-3 minutes so that all water evaporates and the vermicelli doesn’t appear soggy.
10. Sprinkle lemon juice for more flavor and remove from stove top.

Note

1. If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.
2. For Vermicelli Upma, you need to add 2 cups of water for every 1 cup of Vermicelli.

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