Description
One of my favorite breakfast item is Semiya upma. This filling tasty dish is often served with podi or pickle topped with some ghee. There are different types of Semiya (Vermicelli) upma, some with combination of vegetables and some even with use of meat. Here is a simple version from my kitchen, for beginners to try.
| Ingredients | |
|---|---|
| 1 cup | Vermicelli(semiya) |
| 1¾ cup | Water |
| 1 no | Onion (chopped) |
| 2 nos | Green chili (slit open) |
| 2 clove | Garlic (cut thin strips) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram |
| 6 nos | Curry leaves |
| 2 tsp | Oil |
| ½ tsp | Ghee |
| ½ tsp | Salt (or to taste) |
| 2 stks | Coriander leaves |
Instructions
Heat oil and ghee in a kadai and temper with mustard, cumin seeds, split black gram and curry leaves. Fry the onions, green chillies and garlic for 3 minutes on low flame and add a cup of Semiya and fry for a minute or just enough to coat it with the oil and toast them slightly golden. Now add water and when it just begins to boil, add salt. Cook for 3 to 4 minutes or until all the water is absorbed. Garnish with little coriander leaves and serve with podi or pickle.
Notes
TIPS
1. Do not fry onion on high flame, this could make them burn and the colour of the upma looks pale brown.
2. Just add the quantity of water specified, excess water makes the upma sticky and turn them to pongal consistency.
3.As soon as you cook, the semiya might be sticking to one another, nothing wrong in having at that stage. If you wish to have them like noodles(each string separated), then let it cool for couple of minutes and then using a fork just loosely stir to separate. This way when you reheat the leftover upma in the microwave, they might appear appealing or else will look like noodle cakes.
Comments
13 responses to “Semiya Upma”
Hi mullai,
might sound silly i have trie dthi sso many time but always its like kalli could you recommend correct water and sameyi ratio pls.
Gaya, the above measures are right and works out well for me every time. I use bambino variety (plain, non-toasted). Try adding less water if you think its more for you.
Gaya, If u r using non-roasted semiya, fry in oil or ghee for 2 minutes and prepare upma….then next, use 1:1 ratio….1 cup semiya : 1 cup water.
idhukudhan ivalavu alambala afterall semiya upma i dnt thnk its necessary to appreciate too much
Mullai ma’am, which brand of Semiya is good for making Upma…B’coz some brand becomes sticky…I don’t like upma’s but would like to try this for my hubby.
Have a great day
Shan, I use Bambino Vermicelli… always use 1 cup : 1 and 1/2 cup water proportion. This will work, if you feel its too dry, then sprinkle few drops of water before finishing and would turn perfect.
Tried uppma for my hubby's B'fast, turned out excellent. Water measurements are perfect. Thanx for ur receipe.
Have a great day
Hats off Mullai.. The highlight of this dish is that its so simple to prepare, yet so tasty… Thank u so much… Lot of Smiles 🙂
Sathya.
another option for upma is Bread Upma..
cooked in the same way.. and with veggies like Carrots, green peas, tomatoes, corn…
and toasted-cut into bit size cubes- pieces of Slice Bread.
Hi Mullai,
I tried this a week back and it was good. Though my hubby didnt like it much, I enjoyed it. I used to do it in a different way – more like briyani – temper with cinnamon and cloves, then fry onions, add ginger garlic, coriander, mint leaves and tomato. Now add chilli powder, turmeric powder, salt and water. When it begins to boil add the ghee roasted semiya. Garnish with coriander.
Mercy
Good to know that you enjoyed the dish. Actually we make biryani with semiya using mutton, exactly how you have mentioned. Here, I don't get quality goat meat and thats the reason why my website lacks mutton recipes.
Seeing this post i tried this recipe today morning and it was awesome…thanks alot mullai for such a wonderful recipe……..
Ada kadavule.. is this semiya upma… I was scratching my head for long time after hearing the word semiya upma. We usually use this noodle/semiya for breakfast. We call it as noodles btw. Mom makes it with veges & egg (of course with meat too). I fry this again with much gingelly oil and eat. I nvr tried with pickle. Must try. Thanks for remembering it mam…