Semiya Upma
Roasted vermicelli tossed in a mustard-and-curry-leaf tempering with peas and cashews, light, fluffy and separate-strand soft. A speedy South Indian breakfast.
25 min 2 servingsEasy
Ingredients
2 servingsContains: tree nut
Flavor profile
Spice
Richness
Method
- 1Dry-roast 150 g vermicelli until golden, then set aside.
- 2Heat oil and crackle mustard seeds, urad dal and cashews.
- 3Add curry leaves, green chilli and green peas and saute a minute.
- 4Pour in 350 ml water with turmeric and salt and bring to a boil.
- 5Stir in the roasted vermicelli and mix well.
- 6Cover and cook on low until the water is absorbed and the strands are tender.
- 7Fluff gently, finish with lemon and coriander, and serve hot.
Frequently asked
About 25 minutes total — 10 min prep and 15 min cooking.
Yes — Semiya Upma is gluten free, jain, veg, vegan.
Semiya Upma contains tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
