Tuesday, August 19, 2008

Simei Upma (aka Vermicelli Upma)

Come weekend and a pretty relaxed one where there is no activity planned out. Feel like having a filling breakfast for a change and want to have something different and not too rich in taste.

How about taking another shot at simei upma? Had tried it a few times before and it had either turned out too bland for our taste or too mushy..yuck! This time, I went about googling and found this and this by dear Archana and Shilpa respectively. Thanks, guys! Ended up with a combi of the two recipes. Here is the final result that we loved to devour and have a satisfied weekend breakfast. A good option for weekday office lunchbox as well!

Ingredients Makes 3 servings

Bambino Vermicilli 1 and 1/2 cup
Canola Oil 1 tsp
Ghee 1 tbsp
Mustard seeds 1/2 tsp
Green chillies 3
Curry leaves - 8-10
Urad dal 1/2 tsp
Chana dal - 1 tsp
Cashew - 10
Chopped onion - 1 small
Chopped carrot - 1/2 cup
Green peas - 1/2 cup
Turmeric Powder - 1/2 tsp
Asafoetida - 1/8 tsp
Sugar 1 tsp (Increased or decreased according to taste)
Salt - 1 tsp, or as per taste
Lime juice - 1 tsp


  1. Heat ghee and fry the vermicilli till it turns out slight brown in colour. Keep it aside. If vermicelli is not fried properly, it becomes soggy.
  2. In the same pan, pour canola oil. Add mustard seeds allow to splutter.
  3. Add green chillies curry leaves, urad dal, chana dal/cashew.
  4. Add onion, carrot, green peas. Add turmeric.
  5. Add asafoetida.
  6. Add 2 cup hot water and bring to boil. Note - The quantity of water largely depends on the vermicelli type. Also, and stir till the vermicilli cooks (Tip - After cooking for sometime, if the vermicelli is still uncooked, add water in very little quantity - 1/3 cup at a time - and repeat if you still need more water.).
  7. To this, add the ghee-roasted vermicilli, sugar and salt. This upma tastes great when it is a balanced taste of sweet and spicy. Stir together.
  8. Turn off heat and add lime juice. Mix well.
  9. Keep it covered for a few more minutes with heat turned off for the semia to settle down and for it to remain in string form.
  10. Add additional ghee before serving for additional taste. Serve hot. A shot of tomato ketchup also enhances the flavors!

We enjoyed it a glass of fresh squeezed orange juice.

This goes for the WBB - Combi Breakfasts event being hosted by dear Latha of Masala Magic. The due date for this event is August 31st.


LG said...

Vermiciili upma is my hubby's fav! Loved that bowl ..esp with Kaju :)

Kitchen Flavours said...

Wow semi upma looks gr8 and mouth watering.

Sharmila said...

Looks good.I too posted a recipe on this here ... http://kichukhonn.blogspot.com/2008/06/sewayi-upma.html
Btw my url has changed slightly ... :-)

Anonymous said...

Looks delicious Pragyan, sure it does qualify - its a breakfast and with a coffee or a tea or some juice, it is complete :-) So send in the entry!

Pearlsofeast said...

Nice semai upma,we all love it and it looks nice with cashews.

Pragyan said...

Hi LG: Thanks, dear! :)

Hi Kitchen Flavours: It was good indeed.

Hi Sharmila: Wow, cool! Another recipe. That's great. No wonder I was like how come she is not posting recently!!

Hi Latha: Thanks, dear!

Hi Shibani: Hee hee, cashews are great to garnish..no one misses them! :)