Semiya or vermicelli upma is one of the most comforting South Indian breakfast dishes. However, this simple and soothing dish comes with several regional variations across India, mostly in the southern part of the country. If you’re someone who’s working and you need a quick fix, this spicy vegetable semiya recipe is ideal.
Semiya upma is a typical South Indian breakfast in many Indian households, even beyond the southern part of the country. It is a comforting dish to start the day with; not too heavy on spices, filled with vegetables, and nutrient-packed as well. The version that is more popular throughout the country is from Tamil Nadu, but did you know that different states add their own flavours and unique ingredients to make it even more delicious and different?
Kerala adds its coconutty touch, Andhra makes it spicy with its masalas, and Maharashtra brings in a sweet and savoury twist. Semiya is a nutritious, vegan, and flavourful South Indian morning dish made with vermicelli, veggies, and spices. It is simple to prepare and takes about 30 minutes. Perfect for breakfast, snack, easy dinner, or lunchbox!! They are known as ‘namkeen javein’ in many homes, where namkeen refers to savoury. Semiya is originally off-white in hue and must be roasted before cooking to bring out its flavour and
Read MoreAdd oil to a pan. Once hot, add cumin seeds and let them sizzle.
Add the peanuts and toast for a minute, or until light brown in colour. Combine the onion tomato masala, bell pepper, peas, carrot, and salt.
Add red chilli powder, coriander powder, turmeric powder, garam masala, kasoori methi, roasted vermicelli, and water. Mix well.
Cover with a lid and cook for 1 minute until veggies are soft.
Open the top and add the lemon juice and cilantro. Mix thoroughly, and masala sevai is ready to serve.
Yes, roasting semiya improves its flavour while keeping it from becoming sticky or mushy. If you use pre-roasted vermicelli, you can omit this step to save time.
This is frequently caused by too much water or overcooking. Stick to the recommended water ratio and cook just until the semiya absorbs the liquid. Avoid covering it for too long.
Absolutely. You can use beans, sweet corn, broccoli, or even frozen mixed vegetables. Adjust quantities based on your preference, but avoid overloading the pan to maintain texture.
Increase green chillies, red chilli powder, or add a dash of sambar powder for extra heat. Fresh curry leaves and a squeeze of lemon juice at the end also boost flavour.
It’s best served fresh, but you can make it ahead of time and refrigerate it for up to a day. Reheat with a splash of water to loosen it up, as it tends to dry out with time.
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