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Vermicelli (Semiya) Upma with Coconut Chutney

Vermicelli (Semiya) is is a type of pasta, round in section and somewhat thinner than spaghetti. Vermicelli is most commonly used in Asia for preparing various recipes. To name a few, Vermicelli Pulao, Vermicelli Upma, Vermicelli Kheer (Payasam) etc.

Upma is a Tamil word which is Uppu(Salt)+Mavuu (Any type of flour). A recipe made with any type of flour is basically called Upma. We can use Vermicelli(Semiya) to prepare this upma.

Vermicelli(Semiya) upma is one easy to prepare Tiffen item, often made in India. This recipe can be prepared in 10 minutes. This quick and tasty vermicelli(Semiya) upma can be prepared with or without vegetables. I am sharing the simplest version of vermicelli upma which can be altered according to your creativity.

To prepare a basic vermicelli upma you will need,

2 cups of Vermicelli (Semiya)
1 1/2 cup of water
2 tsp of ghee(Clarified butter) or oil
1 tsp urad dal
1 tsp channa dal
1 tsp mustard
1 oinion chopped lenghtwise
2 green chillies
Salt to taste


First of all to prepare this vermicelli upma, you have to fry the vermicelli in ghee or oil for few seconds until they turn light brown. Doing this is very important for getting the texture of the recipe right. If you don't fry them, then the upma will have lumps which will spoil the look and taste of the recipe. The fried vermicelli looks like what is shown in the below picture.

Now in a pan, heat 2 tsp of oil, add mustard. When it pops, add urad dal and channa dal.

Add the chopped onions and green chillies and saute them for few seconds

Add the water and salt and let it come to a boil.

Add the fried vermicelli and cook it in a Sim flame.

Within minutes the vermicelli will get cooked. Just be careful so that you do not burn the lower part of the upma.

Variation: You can add vegetables of your choice and make a vegetable vermicelli upma.

Serve hot with your favourite chutney/side dish. I like them with coconut chutney, the recipe of which is given below.

Ingredients for coconut chutney:

20 grams cashew nuts
1 piece chopped ginger
1 springs chopped coriander
2 piece chopped gr chilli
1 tbsp cumin
1 springs Curry leaves
1 cup grated coconut
1 pinch hing/Asafotida
1 tsp mustard
2 tbsp oil
3 piece red chill
1 pinch salt
1 pinch tamarind or lime
1 tbsp urad /wash -black gram


Mix the coconut, ginger, green chilli,coriander in a blender.

For tampering : In hot oil add mustard , red chilli ,cumin,urad dal, hing , curry leaves and a 1 tsp of lime juice.

Serve it with any tiffen item of your choice.

I am sending this Vermicelli (Semiya) upma and coconut chutney for
WBB- combi breakfast hosted by dear Latha.


thnx sangeeth. i have always wanted to make vermicilli upma,i guess i will make to according to ure recipe. can i substitute rice vermicilli?

This is one of my fav weekend breakfasts. I usually top it with sugar and idli podi, never actually tried it with coconut chutney, may be next time I will :)

this is such an easy and yummy breakfast! Looks so delicious Sangeeth! With that yummy coconut chutney at the side, this is just divine.

I just love this semiya upma..just posted the recipe few days ago...

Hi Sangeeth, nice recipes, bookmarked to make it this weekend. you mentioned 20gms cashew nuts for chutney ingredients and in the method i don't see u have used the nuts, can u please clarify it.
Thank You.

Chai..cashews are optional..they have to be blended with the coconut..thanks for mentioning it..

love this dish..I was thinking of making this today..and now I see it here..

This is a regular at our breakfast table, just that I add finely chooped vegetables and on special occasions, cashews and coconut.

I've never had vermicelli in a savoury dish.

cynthia give it a tastes awesome :)

What a lovely breakfast, loved it..

First of all, thank you for visiting my blog. Your vermicelli looks so yummy.Hope to get some recipes from you for my blog event.
Catch me cooking

Awesome dish with perfect measurements. Thanks a lot....