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Monday, August 25, 2014


 vermicelli upma or seviyan upma is another version of making popular south indian breakfast recipe of upma. upma is traditionally made from semolina (suji) but you can also make it with seviyan or vermicelli and it tastes yum.

  • 1.5 cups semiya or fine whole wheat vermicelli, roasted and kept aside (roasting is optional) or you can get Roasted Vermicelli in Market too
  • 1 medium sized onion, finely chopped
  • 1 tamato 
  • 4-5 cashew nuts
  • 9-10 curry leaves
  • ½ tsp mustard seeds
  • ½ tsp cumin
  • 1 tsp urad dal
  • 1/2 tsp chanadal (senaga pappu)
  • 1 green chili, chopped
  • 1 red chili, whole (optional)
  • 1 tsp grated ginger
  • a pinch of asafoetida/hing (optional)
  • 1 cup water
  • salt as required
  • 2 tbsp oil or ghee
  • optional : Roasted Peanuts,Green peas
  1. first roast the vermicelli till browned or you can use ready roasted vermicelli.
  2. heat oil or ghee in a pan.
  3. add the mustard seeds and let them pop in the oil.
  4. add the urad dal and the cumin and fry them till they get browned.
  5. add the onions and saute till they become translucent.
  6. now add the curry leaves, ginger, green chill, red chili and saute till the raw aroma of the ginger goes away.
  7. Add Roasted Peanuts/Dry Fruits/Green peas at this stage (optional)
  8. add asafoetida and stir for a few seconds.
  9. add water, salt  and let the mixture come to a boil.
  10. Check the salt in water,lower the flame and add the roasted vermicelli.
  11. stir and cook the vermicelli till they become soft and all the water is absorbed.
  12. keep on stirring in between.
  13. when the vermicelli is cooked completely and all the water is absorbed, switch off the fire.
  14. serve the vermicelli upma garnished with some coriander leaves.