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Vermicelli Veg Upma (Semiya Upma)

Vermicelli Veg Upma (Semiya Upma) - Plattershare - Recipes, food stories and food lovers

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4.34 from 6 votes
Indian

About Vermicelli Veg Upma (Semiya Upma)

Vermicelli Upma is a popular and perfect Tiffin of South India. It is a feast to eyes and tummy. An easy way to consume more vegetables and comes in hand to prepare in large quantity easily when we have more guests…
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Recipe Time & More

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Served AsBreakfastDinner
Recipe TasteSaltySourSpicySweetTangy
Servings 4

Ingredients
 

  • 2 cup Vermicelli (or water roasted and water)
  • Veggies (tomato,capsicum, carrot, cabbage, beans etc with green peas as you like., or onion chopped like onion)
  • 3 Green Chillies (slitted)
  • 3 spoons Mustard Seeds (urad dal, chana dal and curry leaves for seasoning, or oil oil tb)
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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.
    Vermicelli Veg Upma (Semiya Upma) - Plattershare - Recipes, food stories and food lovers
  • Now add the vermicelli to it and roast for half a minute well. Add required salt.
    Vermicelli Veg Upma (Semiya Upma) - Plattershare - Recipes, food stories and food lovers
  •  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.
    Vermicelli Veg Upma (Semiya Upma) - Plattershare - Recipes, food stories and food lovers
  • 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.
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4.34 from 6 votes

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Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

Articles: 166

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4.34 from 6 votes

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