Go Back
+ servings
puli Semiya upma
Print Recipe
No ratings yet

Puli semiya upma recipe

Traditional South Indian breakfast | tiffin recipe - Vermicelli upma cooked in Tamarind water
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, tiffin,
Cuisine: Indian
Keyword: no onion garlic recipes, South Indian breakfast recipes
Servings: 2 people
Author: Jeyashri suresh


  • 1 cup Semiya
  • 1 tsp + 1 tbsp oil
  • ½ tsp mustard seeds
  • A handful of peanuts
  • Few curry leaves
  • Small lemon sized tamarind
  • 1.5 cups water
  • Salt as needed
  • ½ tsp turmeric powder
  • 1/8 tsp asafeotida
  • 3-4 red chili
  • 1 green chili


  • Soak lemon sized tamarind in hot water for 10 minutes.
  • Extract the tamarind juice using 1.5 cups of water.
  • In a pan add 1 tsp oil.
  • Add the semiya and roast this till golden brown.
  • Keep the flame low and stir continuously.
  • Ensure not to burn it.
  • If you are using roasted semiya | vermicelli, skip this step.
  • In a pan add 1 tbsp of oil and add the mustard seeds, green chili, curry leaves, broken red chili, and peanuts.
  • Saute this for few minutes till the peanuts get cooked.
  • Add the tamarind extract to this now.
  • Add salt, turmeric powder, asafoetida and allow this to boil well.
  • Once it starts rolling boil, simmer the flame, and add the roasted semiya | vermicelli.
  • Let this cook on a medium flame, stir this in between.
  • Let this cook till the semiya gets cooked well and the water is completely absorbed.
  • Puli semiya upma is ready.
  • You can serve this with fire-roasted appalam or with a bowl of curd.



1. You can add a few cashew nuts instead of peanuts.
2. Always nicely roast the semiya, else it will end up in mushy upma.