Vermicelli Pilaf (Semya Upma) for National Noodle Month

Did you know that March is National Noodle Month? I wanted to make something on this occasion (??), for the past 31 days and as usual the month flew by right in front of my eyes. Well since there are a few more hours left to complete the month I thought I’ll post this yummy semya upma (aka vermicelli pilaf in a fancy way).
Vermicelli Pilaf (Semya Upma) for National Noodle Month
I usually end up making a sticky lumpy mess when I make semya, usually because I second-guess myself when adding the water and end up adding way more than needed. But my mom’s method of boiling vermicelli (just like pasta) in lots of salted water for 2-3 minutes until cooked through has solved my sticky mess problem.
Vermicelli Pilaf (Semya Upma) for National Noodle Month
Here’s how I made this dish.
Did you know that March is National Noodle Month? I wanted to make something on this occasion (??), for the past 31 days and as usual the month flew by right in front of my eyes. Well since there are a few more hours left to complete the month I thought I’ll post this yummy semya upma (aka vermicell...

Vermicelli Pilaf (Semya Upma)

Summary

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  • Coursebreakfast
  • Cuisinesouth indian
  • Yield4 servings 4 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Semya (Short cut vermicelli) (I used Bambino brand available in Indian groceries)
2 cups
Onion – medium, finely chopped
2
Potato – medium, diced
1
Roasted Peanuts
¼ cup
Tomato paste
1tbsp
Tomato – medium, chopped
1
Kitchen king masala – (or to taste)
½ tsp
Lemon juice
2tsps
For tempering:
Urad dal
½tsp
Chana dal
½tsp
Mustard seeds
½tsp
Cumin seeds
½tsp
Dry red chili
2

Steps

  1. Boil 4-5 cups of water in a large saucepan, and once water comes to a rolling boil, add 1tsp and the vermicelli. Boil for 2-3 minutes or until cooked through (this should not take very long). Drain the water from the vermicelli and keep aside until ready to use.
  2. Heat 1tbsp oil in a sauté pan, add tempering ingredients and once the seeds start to splutter, add the onions and sauté until lightly browned around the edges.
  3. Add potatoes and roasted peanuts; cover and cook until the potatoes are cooked through, about 8-10 minutes.
  4. Next add the tomatoes and tomato paste, cook until they turn mushy. Season the veggies with salt and kitchen king masala.
  5. Finally add the cooked semya* with the lemon juice and more salt (if needed), mix everything gently. Cover and cook for 2 minutes, so the flavors get a chance to mingle. Let rest for 5 minutes and garnish with coriander leaves before digging in.
Vermicelli Pilaf (Semya Upma) for National Noodle Month

This is a great dish for BLD (Breakfast, Lunch or Dinner). We had ours for dinner with some homemade fruit juice.

* Note: Cooked Vermicelli might turn into a mush if left in the colander/ strainer for too long. Don’t worry, just rinse them under some cold water and squish them around with fingers to separate the noodles.

Vermicelli Pilaf (Semya Upma) for National Noodle Month
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