Vermicelli veg upma. Semiya Upma is a superb way to pep up your day! Semiya upma recipe – one of the everyday breakfasts of south India. Skip this step if using roasted semiya.
Semiya upma or vermicelli upma recipe with step by step pics. Making upma with semiya is another delicious version of the popular South Indian breakfast recipe of upma. Vermicelli Upma Or semiya known Or spicy vermicelli all are same dishes. You can have Vermicelli veg upma using 15 ingredients and 2 steps. Here is how you cook it.
Ingredients of Vermicelli veg upma
- Prepare 2 cups of roasted vermicelli.
- Prepare 2 tbsp of oil.
- Prepare 1 tsp of mustard seeds.
- You need 1 tsp of cumin seeds.
- You need 1 of green chillies chopped.
- It’s 1 of onion sliced.
- You need 1/2 cup of beans chopped.
- It’s 1/2 cup of tomato chopped.
- Prepare 1/2 tsp of turmeric powder.
- You need to taste of Salt.
- It’s 1/4 cup of coriander leaves.
- You need 1 tsp of red chilli powder.
- You need 1 tsp of red chilli sauce.
- You need 1 tsp of ketchup.
- Prepare 1 of carrot chopped.
Had bought wheat vermicelli a month back was waiting for my mom to make it. Mom made it and we all relished at. Semiya Upma also known as Vermicelli Upma is made by tossing roasted vermicelli noodles with onions, tomatoes, vegetables and spices. Shavige uppittu or vermicelli upma recipe explained with step by step pictures and a video.
Vermicelli veg upma instructions
- Take a kadai and boil roasted vermicelli for few mins till it becomes soft then strain it.Than take a kadai,put oil in it than add mustard seeds,green chillies and all vegetables and sauce for 5 min on slow flame add turmeric powder and salt and continue sauce for 3 mins then add red chilli sauce and ketchup and mix well..
- Add the boiled vermicelli and mix and cook for 5 mins and garnish with green coriander leaves in a serving bowl..
Shavige uppittu is a very common breakfast in Karnataka. This shavige uppittu or vermicelli upma is prepared. No matter where you go in India, upma is a hot favorite breakfast food. Originally from South India, this recipe uses sevai or vermicelli. Upma is traditionally made with coarse semolina.