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Semiya(Vermicelli) Upma

Prep Time: 10 mins

Cook Time: 20 mins
Serves: 4
Recipe Cuisine: South Indian
Author: Prathima Mundru


Vermicelli 1 big cup

Water 2 Cups
Onion -1 big or 2 medium
Ginger - 1 inch piece finely chopped
Green chilli -1-2 finely chopped or slit


Beans -8 (chopped)
Carrot -1 (Peeled and chopped)
Fresh or frozen Peas - handful
Corn handful

For the seasoning

Oil -3-4 tsp

Mustard -1 tsp
Cashews 12 (optional)
Urad dal - 1 tsp
Red Chilli - 2
Curry leaves little


Thinly slice or finely chop onions

Roast vermicelli in a tsp of ghee/butter until light golden brown. If you are using
readymade roasted semiya or roasted vermicelli, then you can skip this step.

1.Heat oil, add mustard seeds, when mustard splutters, add urad dal, Cashews, red chillies
and curry leaves.

2.When urad dal turns golden brown, add onions, green chillies, ginger and saut until
onions become transparent.

3.Then add finely chopped vegetables and saut until half cooked.

4.Add water and salt needed. (Tip: usually it is 2 cups of water for 1 cup of Vermicelli, if
you are using thick ones. For thin semiya, use less water, approximately 1 cup of water for
1 cup of semiya.)
5.When water starts boiling, add the roasted vermicelli.

6.Cover and cook on low flames stirring occasionally until it is done.