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Vegetable Semiya Upma / Vermicelli kichadi with Video

Written by: 7aumsuvai
Upma is one of the popular breakfast recipes in the Southern part of India. Usually prepared with Plain rava, wheat rava, vermicelli or with any other millets. I like vermicelli upma very much when compared to other upma recipes. My hubby is not a big fan of any upma, so I will rarely get a chance to prepare upma at home.
Vermicelli kichadi / Vegetable semiya upma


 Ingredients:
Serves 3 to 4
      • 1 cup – Vermicelli / Semiya (Roasted)
      • 1 no – Onion (chopped finely)
      • 1 no – Tomato (chopped finely)
      • 1/2 tsp – Ginger (chopped finely)
      • 2 to 3 no’s – Green chillies (roughly chopped)
      • 1 cup – Mixed vegetables (carrot, beans, green peas)
      • 1/4 tsp – Turmeric powder
      • 1 tsp – Lemon juice
      • 1 tbsp – Coriander leaves
      • 1 1/2 cup - Water
      • Salt to taste
Seasonings:
      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / Ulunthu/ Urad dal
      • 4 to 5 no’s – Cashew nuts
      • 5 to 6 no’s – Curry leaves
      • 1 pinch – Asafoetida
Vermicelli kichadi / Vegetable semiya upma
Preparation method:
  1. Heat oil in a pan, season with items given in the list for seasonings. Add chopped ginger and green chillies, saute for a minute.
  2. Add chopped onion and little salt, saute until it becomes translucent. Add chopped mixed vegetables and saute for a minutes. Cover with a lid and cook over medium flame for 2 to 3 minutes or until the vegetables are half done.
  3. Add chopped tomato and turmeric powder, give a quick mix and cover with a lid, cook until the tomato is mushy.
  4. Add 1 1/2 cup of water and required salt, bring it to a rolling boil. Now add roasted Vermicelli / Semiya and mix well, check for salt and add if you need more. Cover with a lid and continue to cook for 3 to 4 minutes (check in between) or until 3/4 of the water has been absorbed.
  5. Remove the lid and continue to cook until all the water is absorbed completely. Finally add lemon juice and coriander leaves, mix well and switch off the stove. Serve this with any chutney of your choice.
Vermicelli kichadi / Vegetable semiya upma
Notes:
  • I have used roasted vermicelli in this recipe. If you are using raw vermicelli, then dry roast it until they are slightly brown in color.
  • I have used thick variety vermicelli, so I have added 1 1/2 cup of water for 1 cup of vermicelli. If you are using thin variety then adjust water accordingly(generally 1 cup).
  • You may increase or decrease the number of green chillies as per your spice level.
  • I have used mixed vegetables to prepare this upma but you can even prepare a plain upma without any vegetables.


    Vermicelli kichadi / Vegetable semiya upma

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