Semiya Upma Vermicelli Upma recipe step by step pictures
Semiya Upma Vermicelli Upma recipe step by step pictures
Today I am making a South Indian Breakfast dish. Vermicelli Upma also known as Semiya Upma or Sevaiyya Upma. This is an easy school lunch box item for children but mostly made in my house for a family breakfast. Flavoured with spices and packed with vegetables this dish can be served along with some chutney or as it is.
View recipe by Sreekala A. Nair
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Recipe Ingredients and Instructions :
Semiya Upma Vermicelli Upma recipe step by step pictures
Today I am making a South Indian Breakfast dish. Vermicelli Upma also known as Semiya Upma or Sevaiyya Upma. This is an easy school lunch box item for children but mostly made in my house for a family breakfast. Flavoured with spices and packed with vegetables this dish can be served along with some chutney or as it is.
Facebook Post: Indian Food Recipes
Recipe type: Indian
Cuisine: Indian
Ingredients
- 1½ cups (200 grams) Vermicelli (Semiya)
- 1 medium Onion, chopped
- 1-inch piece of Ginger, chopped or grated
- 1 medium Carrot, chopped
- 1 cup (100 grams) Green Peas, fresh or frozen
- 1 medium Tomato, chopped
- 1 tbsp Lemon Juice
- Water to boil Vermicelli
- ½ tsp Salt, to add in boiling water
- 1 tsp oil, to add in boiling water
- FOR THE TADKA
- 3 tbsp Coconut Oil
- ½ tsp Mustard seeds
- 1 tsp Cumin seeds
- 5-6 Curry leaves
- 7-8 Cashews, halved
- ½ tsp Turmeric powder
- ½ tsp Kashmiri red chilli powder
- 1 tsp Coriander powder
- ¼ tsp Cumin powder
- 1 tsp Sugar
- Salt to taste
- Handful of Coriander leaves, chopped
- Sev to garnish
Instructions
- For the method view recipe video.
Semiya Upma Vermicelli Upma recipe step by step pictures
