Vermicelli Upma, Seviyan Upma recipe, Masala Semiya. Call it by any name that you wish, but this is one of the best South Indian breakfast recipes for me.
This vermicelli upma or the masala semiya or the seviyan upma recipe was such an integral part of our breakfast menu while growing up in Chennai, that my blog is just not complete without me posting me. Though, today, I am presenting a simple veg version of the same, you can make it with eggs, mutton keema, or even prawns.
For other traditional breakfasts, you can try
In my home the vermicelli upma or the masala semiya or the seviyan upma recipe was made with the eggs most often. Even I do the same now. But the best taste would have to be with the small prawns added to it. As in my home, my son has allergic reaction to the prawns, I don’t add it but I really miss making vermicelli upma or the masala semiya or the seviyan upma recipe with them.
The vermicelli upma or the masala semiya or the seviyan upma recipe was the first dish that I learned to cook when I was in school in Chennai, the South Indian capital of tamil nadu. I had asked Ammi how to make and taken down all the instructions.
When she was off to the work, I tried my hand at it and was delighted to find how easy it was. I think I made the vermicelli upma or the masala semiya or the seviyan upma recipe daily for the next two weeks. It still is a personal favorite for me.
I think, you will find this vermicelli upma or the masala semiya or the seviyan upma recipe more in South India than in other parts. I have not really found them being served at many restaurants. You will find other variations of the vermicelli, but this particular type, it is predominantly found in the South India, especially, Tamil Nadu.
Tips for making the perfect vermicelli upma or the masala semiya or the seviyan upma recipe
- The amount of water to be added depends upon the thickness of the vermicelli. If you have fine vermicelli, just use water till it barely covers the vermicelli. If it is thick, then for even cup of vermicelli, you will have to add 2 cups of water.
- After the water has dried up, cook on very low heat or on a dum to make the vermicelli not sticky and separated.
- Make sure the tomato is thoroughly cooked before adding in the vermicelli.
Let’s get started with the vermicelli upma or the masala semiya or the seviyan upma recipe
Vermicelli Upma, Seviyan Upma recipe, Masala Semiya
- 2 cups vermicelli
- 2 tbsp oil
- 1 big onion finely sliced
- 2 green chili slit
- 1 tsp ginger garlic paste
- 2 to matoes finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder adjust according to preference
- salt to taste
- 2 tbsp coriander leaves / cilantro finely chopped
Dry roast the vermicelli till lightly golden brown.
Heat oil in pan and add the onions and green chili. Fry till the onions are golden brown in color.
Add the ginger garlic paste and fry till the raw smell vanishes.
Next throw in the tomatoes and cook till soft and pulpy. Add the turmeric powder, red chili powder and salt.
Depending upon the quality of the vermicelli, add 2 cups of water.
When the water starts boiling, add the vermicelli, and give a stir. Cook on medium heat. When the water has reduced to cover the vermicelli, Add the coriander leaves, cover with lid and lower the heat till the water fully dries up.
Give it a gentle stir in between to prevent the bottom from getting burnt. Switch off the flame when the water has dried up. (Ambien)
Stir and leave the lid covered for another 10 minutes before serving.
Signing off until next time,
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