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A savory and aromatic vermicelli breakfast dish from Hyderabad, packed with vegetables and fragrant spices like mint. This one-pot meal is perfect for a quick and satisfying breakfast or a light lunch, ready in under 30 minutes.
For 4 servings
Heat a wide pan or kadai over medium heat. If your semiya (vermicelli) is not pre-roasted, dry roast it for 3-4 minutes, stirring continuously, until it turns a light golden brown. Transfer to a plate and set aside. This step is crucial for a non-sticky upma.
In the same pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn golden and aromatic.
Add the finely chopped onion, slit green chilies, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Stir in the mixed vegetables, chopped tomato, and chopped mint leaves. Add the turmeric powder, red chili powder (if using), and salt. Mix everything well and cook for 3-4 minutes, until the tomatoes soften and the vegetables are slightly tender.
Pour in the water and bring the mixture to a rolling boil. Check for salt at this stage and adjust if needed.
Reduce the heat to low. Slowly add the roasted semiya while stirring continuously with your other hand to prevent lumps from forming. Mix gently until combined.
Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the semiya is cooked through. Do not stir during this time.
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A savory and aromatic vermicelli breakfast dish from Hyderabad, packed with vegetables and fragrant spices like mint. This one-pot meal is perfect for a quick and satisfying breakfast or a light lunch, ready in under 30 minutes.
This hyderabadi recipe takes 25 minutes to prepare and yields 4 servings. At 129.67 calories per serving with 3.07g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Turn off the heat and let the upma rest, covered, for 5 minutes. This allows the strands to firm up and become fluffy. After resting, gently fluff the upma with a fork. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve hot.
Add 100g of crumbled or cubed paneer along with the vegetables. You can also add a scrambled egg at the end before garnishing.
Fry a handful of cashews or peanuts in the oil until golden before adding the mustard seeds. Remove them and add back as a garnish at the end.
Substitute the wheat vermicelli with millet vermicelli for a gluten-free and nutrient-dense alternative. Follow the cooking instructions on the millet vermicelli package as the water ratio might differ.
Add a pinch of garam masala along with the other spice powders for a warmer, more aromatic flavor profile.
The complex carbohydrates from the vermicelli provide a steady release of energy, making it an excellent breakfast choice to keep you active throughout the morning.
Loaded with various vegetables like carrots, peas, and beans, this upma is a good source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
The assortment of vegetables, herbs like mint and coriander, and spices like turmeric contribute essential vitamins (A, C, K) and minerals (iron, potassium) to your diet.
The inclusion of Hyderabadi staples like mint, ginger, and cumin not only provides a unique, refreshing flavor but also aids in digestion and soothes the stomach.
This usually happens for three reasons: 1) The semiya was not roasted properly. 2) The water-to-semiya ratio was incorrect (too much water). 3) The upma was over-stirred after adding the semiya. Roasting is the most critical step for a non-sticky result.
Yes, it can be a very healthy and balanced meal. It provides carbohydrates for energy, fiber and vitamins from the vegetables, and healthy fats from the oil. To make it healthier, use whole wheat vermicelli and be mindful of the amount of oil used.
One serving (approximately 1 cup or 230g) contains around 280-350 calories, depending on the amount of oil and the specific vegetables used.
Absolutely. The recipe as written uses vegetable oil, making it naturally vegan. If you choose to use ghee, simply substitute it with any plant-based oil like coconut oil or sunflower oil.
This recipe is very versatile. You can add other vegetables like bell peppers (capsicum), sweet corn, mushrooms, or cauliflower florets. Just ensure they are chopped finely to cook quickly and evenly.
Store leftover upma in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat it in a covered pan on the stovetop until warm.