Simple, practical, and full of everyday flavour, Namkeen Seviyan Recipe | Savory Vermicelli - Best Breakfast is a vegetarian south indian breakfast made with ghee, semiya / vermicelli, and mustard in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2 Servings
  • Category: Breakfast
  • Cuisine: south indian

Ingredients

for roasting:

  • 2 tsp ghee
  • 1 cup semiya / vermicelli

for upma:

  • 2 tsp ghee
  • 1 tsp mustard
  • 1 tsp cumin
  • pinch hing
  • 2 tbsp peanuts
  • 2 tbsp cashew
  • few curry leaves
  • 1 onion (finely chopped)
  • 4 chilli
  • 1 inch ginger (grated)
  • 2 tbsp carrot (chopped)
  • 2 tbsp capsicum (chopped)
  • 2 tbsp peas
  • 2 tbsp beans (chopped)
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1½ cup water
  • 2 tbsp coriander (chopped)
  • 2 tsp lemon juice

Method

  1. Firstly, in a pan heat 2 tsp ghee and roast 1 cup semiya on low flame.
  2. Roast until the semiya turns aromatic and golden brown. Keep aside.
  3. Now in a large kadai heat 2 tsp ghee, add 1 tsp mustard, 1 tsp cumin and pinch hing.
  4. also add 2 tbsp peanuts, 2 tbsp cashew and few curry leaves. Roast until the peanuts turn golden brown.
  5. Add 1 onion, 4 chilli, 1 inch ginger and saute until the onion softens slightly.
  6. Further add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp peas and 2 tbsp beans.
  7. Saute on medium flame until the vegetables are crunchy.
  8. Add in ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
  9. Saute on low flame until the spices turn aromatic.
  10. Pour in 1½ cup water and get to a rolling boil.
  11. Once the water comes to a boil, add in roasted semiya and mix gently.
  12. Cover and simmer for 5 minutes, or until the semiya absorbs all the water.
  13. Give a stir, cover and simmer for 2 more minutes. At this stage, you can see there is no water in the kadai.
  14. Add 2 tbsp coriander and 2 tsp lemon juice. Mix well and cover and rest for 5 minutes, so that all the moisture is absorbed well.
  15. Finally, enjoy Namkeen Seviyan Upma with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.