Authentic South Indian breakfast recipe: vermicelli upma

TechNews Writer
Mon Oct 18, 2021



  • A cup of Vermicelli (semiya)
  • ½ teaspoon grated ginger
  • ½ teaspoon mustard seeds
  • Curry leaves (as required)
  • A big, sliced tomato
  • 1 teaspoon chickpeas
  • ½ teaspoon black gram
  • 1 finely chopped big onion
  • 3-4 chopped green chilies
  • ¼ teaspoon turmeric
  • Coriander leaves (as required)
  • 2 tablespoon cooking oil
  • 2 cups of water


  1. In a pan, roast vermicelli until it turns light brown over medium heat. Sauté and keep the roasted vermicelli aside in a bowl.
  2. In the same pan, add 2 tablespoons of oil along with the mustard seeds until the mustard seeds splutter. Add chickpeas, black gram, and curry leaves until they are golden brown.
  3. The pan is then filled with sliced onion, grated ginger, and green chilies. Chop the carrots, green peas, tomatoes, and turmeric powder into a bowl and mix it with the salt.
  4. Cook for 3-4 minutes until the veggies become soft.
  5. Add 2 cups of water and when the water begins to boil, add the roasted vermicelli. Mix thoroughly and cover with a lid after fully mixing it.
  6. Cook for 5-7 minutes until the water has been absorbed. To avoid sticking, stir in between occasionally.
  7. Remove the pan from heat and transfer the semiya upma to a serving bowl and add coriander leaves as garnish.




Appears in
2021- Fall -Issue 6