Vermicelli is a very thin, string-like pasta commonly used in Indian and Mexican recipes. Vermicelli Pasta, known as Semiya Upma is a very popular South Indian breakfast and evening snack. It is an instant food – quick to make and requires very little effort. It is prepared with minimal and easily available ingredients and is great to taste too! This healthy vermicelli pasta / semiya upma can be made in several varieties such as plain, lemon, coconut, yogurt etc. For this recipe I have used a few readily available, nutritive and colorful vegetables to make a veggie variation popularly called Vegetable Semiya Upma! 🙂
Vermicelli Pasta (Vegetable Semiya Upma)
Print RecipeIngredients
- 1. Vermicelli - 1 1/2 cups
- 2. Green Beans (cut to 1 inch pieces) - 1/4 cup
- 3. Carrots (cut into cubes) - 1/4 cup
- 4. Sweet Corn - 1/4 cup
- 5. Green Peas - 1/4 cup
- 6. Coconut Oil - 1 tbsp
- 7. Mustard Seeds - 1 tsp
- 8. Curry Leaves - 1 sprig
- 9. Minced Ginger - 2 tsp
- 10. Salt to taste
Instructions
Heat 1/2 tbsp of coconut oil in a pan and roast the vermicelli until golden-brown and aromatic. Keep it aside.
To a pan, add the remaining coconut oil. Once hot, add the mustard seeds, ginger and curry leaves for seasoning. Let them crackle.
Add all the vegetables and saute for 2 mins.
Next add 2 cups of water and required salt (considering the vermicelli as well) and bring it to a rapid boil.
Add the vermicelli and give it a gentle stir. Lower the heat and let it cook covered for approximately 2 mins until done.
Your Vermicelli Pasta (Vegetable Semiya Upma) is ready to serve hot!
Notes
Tips:
1) You may roast the vermicelli in clarified butter / desi ghee for an extra aroma and flavor.
2) After adding the vermicelli, do not mix hard as they may clump up together.
3) If you are using roasted vermicelli, need not roast it further.
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