Vermicelli Upma Lenten Special

Vermicelli/ Semiya Upma – Lenten Special

With the start of Lent, you may be getting ready to give up meat until Easter. It can be a challenge for busy families if you're not prepared with some crowd-pleasing meat-free recipes. This hearty lent-friendly dish is so good, you'll want to make it year-round.

This popular South Indian breakfast dish Vermicelli Upma is also known as Semiya Upma. It is a quick and healthy vegetarian dish that you can cook easily in just 20 minutes with simple ingredients. A light and healthy breakfast option, this upma recipe is made from Vermicelli/Semiya. This is so light that it is known to be an all-time meal and not just restricted to breakfast or brunch. Serve as is or along with a bowl of traditional sambhar.

Preparation Method

• Heat a wok or a pan and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside. Oil/ Ghee can be used for better taste, but it is optional.

• Now heat oil/ghee in the same pan and add Urad dal, Mustard and Cumin seeds. Let them crackle for a minute and add the chillies. Sauté’ for 1-2 minutes and add the onions. Mix well. Add salt.

• Add turmeric powder and sauté for 1-2 minutes. Then add the vegetables. Allow them to cook for 3-4 minutes. Hing can be added at this time.

• Add 3 cups of water and bring to a rolling boil. Add the vermicelli and mix well. Add 1 tsp lemon juice, at this stage. This will help vermicelli from sticking together. Cover the pan with a lid and cook on low-medium flame for 5-6 minutes or until the vermicelli is cooked and the water is absorbed.

• Turn off the flame and let it stand for 5 minutes.

• Transfer to a serving bowl and garnish with roasted peanuts and chopped coriander leaves.