Semiya Upma
Semiya Upma is a quick, wholesome South Indian breakfast dish made with roasted vermicelli, vibrant vegetables, and fragrant spices. This one-pot recipe combines crunchy tempering ingredients like mustard seeds, cumin, dals, and golden cashews with the delicate aroma of curry leaves and the zing of fresh ginger. The addition of carrots, green peas, and a hint of turmeric not only makes it colorful but also adds a boost of nutrition. Finished with a splash of tangy lemon juice and garnished with fresh coriander, this Semiya Upma is irresistibly light, flavorful, and perfect for busy mornings or even a light dinner. Ready in just 30 minutes and easy to customize, this comforting dish strikes a perfect balance between health and taste.
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Recipe Information
Ingredients
- 1 cup Vermicelli (Semiya)
- 2 cups Water
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Urad dal (Black gram split)
- 1 teaspoon Chana dal (Bengal gram split)
- 2 tablespoons Cashew nuts
- 1 medium Onion, finely chopped
- 2 Green chili, chopped
- 1 teaspoon Ginger, finely chopped
- 1 medium Carrot, finely chopped
- 0.5 cup Green peas (frozen or fresh)
- 10 leaves Curry leaves
- 1 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves, chopped
Instructions
Heat 1 tablespoon of oil in a pan over medium heat. Add vermicelli and roast it until golden brown. Keep stirring continuously to avoid burning. Once roasted, transfer to a plate and set aside.
In the same pan, heat another tablespoon of oil. Add mustard seeds, cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.
Add cashew nuts to the pan and sauté until they are golden.
Add the finely chopped onions, green chilies, and ginger. Sauté until the onions turn translucent.
Mix in the chopped carrots, green peas, and curry leaves, and sauté for another 2-3 minutes.
Add turmeric powder and salt to the vegetable mixture and stir well.
Pour 2 cups of water into the pan and bring it to a boil.
Once the water starts boiling, add the roasted vermicelli and gently stir to combine.
Reduce the heat to low, cover the pan with a lid, and let it cook until the water is absorbed and the semiya is cooked through, approximately 5-7 minutes.
Once done, turn off the heat and add lemon juice. Mix well.
Garnish with chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 17.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
