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Semiya upma is a typical South Indian breakfast in many Indian households, even beyond the southern part of the country. It is a comforting dish to start the day with; not too heavy on spices, filled with vegetables, and nutrient-packed as well. The version that is more popular throughout the country is from Tamil Nadu, but did you know that different states add their own flavours and unique ingredients to make it even more delicious and different?
Kerala adds its coconutty touch, Andhra makes it spicy with its masalas, and Maharashtra brings in a sweet and savoury twist. Here’s a look at this staple in Indian kitchens as we take a tour through different states of the country.
Video Credits: NishaMadhulika/ YouTube
The Classic Semiya Upma From Tamil Nadu
The Tamil Nadu version of semiya upma is light, mildly spiced, and a perfect breakfast dish for busy mornings. It is made by roasting vermicelli and cooking it with a tempering of mustard seeds, curry leaves, urad dal, green chillies, and ginger. Onions and vegetables like carrots and beans are often added for extra flavour and nutrition. A squeeze of lemon at the end while serving gives it a tangy taste. Served with coconut chutney or pickle, this dish is a delightful way to start the day.
Sweet And Savoury Fusion Of Maharashtra
In many Maharashtrian households, semiya upma is not necessarily savoury. While it is not like semiya kheer, the presence of sugar gives it a noticeable sweetness. To prepare it this way, a little sugar is added to the tempering, and lemon juice is added towards the end, creating a perfect sweet and savoury balance. Roasted peanuts and coriander leaves give extra flavour and crunch to the dish. This version is often served for breakfast as well as an evening snack.
A Spicy Andhra Twist
To make the Andhra-style semiya upma, generous amounts of green chillies and red chilli powder are added during cooking. To balance out the spice, tomatoes are used, and ghee-fried cashews are added for richness. This spicy version is perfect for those who like to start their day with bold flavours.
Karnataka’s Soothing Flavour
In Karnataka, semiya upma is often called shavige uppittu, and it is more subtle and soothing in its spice levels. Vermicelli is roasted and cooked with a light tempering of mustard seeds, curry leaves, and a sprinkle of grated coconut. Some people also add crushed black pepper for a hint of warmth, just the way Kannadigas do!
Kerala’s Coconutty Twist
In Kerala, semiya upma carries the signature flavour of coconut. Freshly grated coconut is added towards the end for garnishing, giving the dish a mild sweetness. Coconut oil is often used in the tempering to capture the authentic Kerala taste. Curry leaves and green chillies bring in a wholesome flavour, and many enjoy this version with a glass of spiced buttermilk.
