Vermicelli Vegetable Kichadi - Semiya Vegetable Upma

Vermicelli vegetable kichadi or upma is a crowd-pleaser tiffin, perfect for small occasions and lunch boxes. We like upma dishes, especially the vermicelli upma. 

This vegetable kichadi is a mild one, with minimal ingredients. I have made it simple with readily available vegetables and simple ingredients. I always prefer short vermicelli (anil brand) because it holds and stays well without becoming soggy for a long time. You can use thick vermicelli too. Make sure to cook the upma with the correct amount of water. If you add more water and if you cook for a long time, it might turn mushy. So always cook with correct water measurements. I always add 0.75 cups of water for 1 cup vermicelli which gives perfect non-sticky fluffy upma. Now let's see how to prepare this vegetable kichadi in detail.

Here is the video link for Vegetable Semiya Upma

Check out my other tiffin recipes here

• Idli
• Black urid dal Dosa
• Aapam - Aapam without yeast 
• Ragi flour Upma
• Arisi Upma
• Poori
• Bottlegourd Adai
• Pepper dosa - Milagu Adai
• Rava Upma
• Semiya Upma  
• Rava Dosa
• Ven Pongal  
• Saamai Ven Pongal
• Foxtail millet Ven Pongal
• Kaikuthal Arisi Ven Pongal
• Instant Rava Idli

Vermicelli Vegetable Kichadi - Semiya Vegetable Upma Recipe Details

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : tiffin

Ingredients 

• 1 packet (fine vermicelli) Anil brand
• 1 onion 
• 2 green chilly 
• 1/2 tsp ginger
• 1/4 cup chopped carrot 
• 1/4 cup chopped beans
• 1/4 cup chopped potato
• 1 tomato 
• 1/4 tsp turmeric powder
• 1/2 tsp chilly powder 
• 1/4 tsp garamasala powder 
• 1/2 tsp mustard and urid dal 
• few curry leaves 
• few coriander leaves 
• 2 tsp ghee
• 2 tbsp oilsalt to taste 

Cooking Directions

1. Break the vermicellis gently with your palm. If you are having one bowl of vermicelli add 0.75 cups of water. Chop the vegetables, onions, green chillies and ginger.
2. Next, add the vermicellis with a tbsp of ghee. Roast the vermicellis on low heat for 4 minutes until you can see some golden brown vermicellis. Turn off the heat and transfer it to a plate.
3. Heat oil in the kadai and add the mustard and urid dal. When urid dal turns golden brown, add the onions, green chillies and ginger.  
4. Saute them well until the onion turns soft. Add the vegetables, curry leaves and saute well for a few minutes until its half done. Add the tomatoes. Add chilly powder, turmeric powder and mix well. Then add garam masala powder. 
5. Measure the water in the bowl and keep it ready. Next, slowly add in the water. Add the required salt. Allow them to boil well.
6. When it starts to boil well, add in the roasted vermicellis and stir them gently.Now, close it with the lid for 3 to 5 minutes. 
7. After 3 minutes, open and stir them well. Add ghee and chopped coriander leaves and turn off the heat. Mix them well and transfer the upma to the serving dish.