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READY IN
40 mins
Vermicelli Upma Recipe

Vermicelli Upma

An Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

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.

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Vermicelli Upma

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
vegetable oil
1 teaspoon
mustard seeds
1 teaspoon
cumin seeds
1 teaspoon
gram dal
1 small
onion
8 - 10
curry leaves
3
green chillies
1½ oz
frozen peas (petits pois)
3½ oz
carrots
1¾ pints
water
1 oz
fresh grated coconut
 
salt
12 oz
vermicelli
 
fresh coriander (to garnish)

 

How to Cook Vermicelli Upma

  1. 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.
  2. 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.
  3. 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 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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