Name: Vermicelli Veg Upma (Semiya Upma)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cup Vermicelli (or water roasted and water); Vegetables (beans etc with green peas as you like., cabbage, capsicum, carrot, or onion chopped like onion, tomato); 3 Chilli (green, slitted); 3 spoons Mustard Seeds (rai, chana dal and curry leaves for seasoning, or oil oil tb, urad dal)

Vermicelli Veg Upma (Semiya Upma)

35 minutes

1115 reads

4.34 from 6 votes

Indian

About Vermicelli Veg Upma (Semiya Upma)

Vermicelli Veg Upma, a beloved tiffin staple from South India, is as much a treat for the eyes as it is for the palate. This vibrant dish combines delicate vermicelli with a medley of colorful vegetables, green chillies, and aromatic mustard seeds, creating a wholesome meal that's both satisfying and visually appealing.

Quick and easy to prepare, Vermicelli Upma is the perfect way to sneak more veggies into your diet. Its simplicity makes it ideal for busy mornings or when you need to whip up a large batch to serve unexpected guests—ensuring everyone enjoys a hearty and nutritious meal with minimal effort.

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Recipe Time & More

Prep20

Cook15

Total35

Calories18 kcal

Serves

Served AsBreakfast Dinner

Recipe TasteCrunchy Spicy

Ingredients

▢ 2 cup Vermicelli or water roasted and water
▢ Vegetables beans etc with green peas as you like., cabbage, capsicum, carrot, or onion chopped like onion, tomato
▢ 3 Chilli green, slitted
▢ 3 spoons Mustard Seeds rai, chana dal and curry leaves for seasoning, or oil oil tb, urad dal

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Instructions

Heat a heavy bottomed pan with oil. Add the seasoning items.
After they get spluttered and roasted add the chopped onions and green chillies. Once they get cooked add Tomatoes and stir for 2 minutes. Now add all other veggies and stir well.
Now add the vermicelli to it and roast for half a minute well. Add required salt.
Now pour the water to it and mix well. When the water starts to boil well keep the stove to the low and close the pan with a lid. Allow it to cook in low flame for 10 to 15 minutes.
Now take out the lid and keep stirring till you get confirmed that the water is completely evaporated and the vermicelli is cooked.
Garnish with coriander leaves and serve with any Chutney and coconut chutney serves very good for this. It also goes very well with Sugar. Note: Add roasted cashews when doing for special ocassions.

Recipe Notes

Additional Tips

For extra crunch and flavor, lightly roast the vermicelli in a teaspoon of ghee until golden before cooking; this prevents sticking and lends a nutty aroma.
If you prefer a richer texture, add a handful of roasted peanuts or cashews during tempering, or sprinkle some on top just before serving for added crunch.
To make this dish vegan and boost protein content, toss in some crumbled tofu or cooked chickpeas along with the veggies—it blends seamlessly with the upma's flavor profile.
Leftover upma can be transformed into quick patties: mix in a little besan (chickpea flour), shape into small discs, and pan-fry until crisp on both sides for a tasty snack or lunchbox treat.