Vermicelli Noodle / Semiya Upma with Vegetables

Vermicelli Noodles / Semiya Upma with Vegetables

Recipe Details

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Ingredients

• Vermicelli / Semiya – 200 g
• Oil – 1 tsp, for roasting the vermicelli
• Additional oil – 1 tbsp, for tempering and sautéing
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Green chilies – 5, slit
• Ginger – 1 small piece, finely chopped
• Curry leaves – 1 sprig
• Onion – 1 large, chopped
• Tomato – 1, chopped
• Mixed vegetables – 2 cups, chopped
• Turmeric powder – 1/4 tsp
• Salt – to taste, divided
• Water – as needed, for cooking the vermicelli

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Preparation

1. Heat 1 teaspoon oil in a pan over medium-low heat.
2. Add the vermicelli and roast, stirring frequently, until it turns lightly golden. Remove from the heat and keep aside.
3. Bring enough water to a boil in a separate saucepan and add a little salt.
4. Add the roasted vermicelli and cook for about 2–3 minutes, or just until tender. Follow the package timing if your brand cooks differently.
5. Drain immediately in a strainer and spread the cooked vermicelli on a plate so it does not continue cooking or clump together.
6. Chop the onion and tomato.
7. Cut the vegetables into small or thin, evenly sized pieces so they cook quickly.
8. Slit the green chilies and finely chop the ginger.

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Cooking Instructions

1. Heat the additional oil in a wide pan over medium heat.
2. Add the mustard seeds. When they begin to splutter, add the urad dal and chana dal.
3. Fry briefly until the dals begin to turn lightly golden.
4. Add the green chilies, chopped ginger, curry leaves, turmeric powder, and onion.
5. Sauté for about 2 minutes, or until the onion begins to soften.
6. Add the chopped tomato and cook until it becomes soft and pulpy.
7. Add the chopped vegetables and salt to taste.
8. Mix well, cover, and cook until the vegetables are tender. Stir occasionally so they cook evenly.
9. If the vegetables begin to stick before they are cooked, sprinkle in a little water as needed rather than adding a large amount at once.
10. Add the cooked vermicelli to the pan.
11. Gently toss until the vermicelli and vegetables are evenly combined without breaking the noodles.
12. Taste and adjust the salt if needed.
13. Cook for another minute or two, then remove from the heat and serve hot.

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Tips

Roasting the Vermicelli: Roasting helps the strands remain separate after cooking. If you are using pre-roasted vermicelli, this step may be shortened or skipped according to the package directions.

Do Not Overcook: Cook the vermicelli only until tender and drain it promptly. Overcooked semiya can become soft and sticky when mixed with the vegetables.

Vegetables: Vegetables are optional. Carrot, beans, peas, capsicum, or other quick-cooking vegetables can be used according to your preference.

Spice Level: The original recipe uses 5 green chilies, which can make the upma quite spicy. Reduce the quantity according to your taste.

Direct-Cooking Variation: The original recipe also suggests cooking the vermicelli directly with about 1 cup water. If using this method, add the water gradually and adjust according to the type and brand of vermicelli, since different noodles absorb different amounts.

Other Noodles: Other thin noodles can be substituted, but cook them according to their package directions before combining them with the vegetable mixture.

Serving Suggestion

Serve Vegetable Semiya Upma hot with plain curd, coconut chutney, or your favorite South Indian chutney.