🌅 Morning Calm in a Bowl
Some mornings call for something warm, light, and fuss-free — and that’s when semiya upma comes to the rescue. I grew up watching my mother toss handfuls of roasted vermicelli into a kadhai while onions sizzled gently in ghee. She’d add whatever vegetables were at hand — carrots, peas, beans — and somehow, in under 15 minutes, breakfast was ready.
Unlike poha or idli, semiya upma felt luxurious because of its silky texture, soft yet not mushy. The toasted aroma of vermicelli and the light heat from green chilies made it our cozy family favorite. It was what we packed in lunchboxes, what we made for guests when dosa batter ran out, and what we often had with a cup of chai on a slow Sunday.
🧾 Ingredients (Serves 2–3)
1 cup roasted semiya (vermicelli)
2 tsp oil or ghee
½ tsp mustard seeds
½ tsp urad dal (optional)
1 green chili, chopped
1 tsp grated ginger
1 small onion, thinly sliced
1 small carrot, finely chopped
ÂĽ cup green peas
5–6 beans, finely chopped
A few curry leaves
Salt, to taste
2 cups water
Fresh coriander leaves, for garnish
A squeeze of lemon (optional)
👩‍🍳 Method
1. Prep the vermicelli:
If using unroasted vermicelli, dry roast it in a pan over medium heat until golden brown. Keep aside.
2. Temper:
Heat oil or ghee in a kadai. Add mustard seeds and let them splutter. Add urad dal (if using), chopped green chili, ginger, and curry leaves.
3. Sauté aromatics:
Add sliced onions and sauté until translucent. Then add all the chopped vegetables and a pinch of salt. Cook for 2–3 minutes until slightly tender but still vibrant.
4. Add water & cook:
Pour in 2 cups of water and bring it to a gentle boil. Add salt to taste.
5. Add semiya:
Slowly add the roasted vermicelli, stirring continuously to avoid lumps. Reduce the flame to low, cover, and cook for 4–5 minutes until all water is absorbed and the semiya is soft and fluffy.
6. Finish & garnish:
Fluff the upma gently with a fork. Garnish with fresh coriander and a squeeze of lemon juice if you like it tangy.
🍽 Serving Tips
Best served hot with coconut chutney or plain curd.
Add cashews or peanuts in the tempering for extra crunch.
For a satvik version, skip onion and garlic — it still tastes amazing with just chilies, ginger, and veggies!
🪔 Why You’ll Love It
Quick to cook – Done in under 15 minutes
Customizable – Add your favorite veggies or even paneer cubes
Light yet filling – Perfect for breakfast, brunch, or a travel tiffin
The Pinch of Masala 