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Tamarind Semia Upma

 Recipe for quick South Indian breakfast / tiffin of Puli Semia / Tamarind Semia Upma / Tamarind Vermicelli - All it takes is 15 minutes to prepare this satisfying, full-of-flavour breakfast from scratch!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine south indian
Servings 2 serving


  • 1/2 cup roasted semia heaped
  • 1 3/4 cups water
  • 1/2 tsp salt
  • 2 tsp tamarind paste
  • 1/4 tsp turmeric powder
  • 2 tsp gingelly oil (or any cooking oil)
  • 1/2 tsp mustard seeds
  • 1 tbsp dal udad
  • 1 tbsp chana dal
  • 3 tbsps peanuts
  • 1 sprig curry leaves
  • 3 chillies dried red
  • 1/4 tsp salt
  • 1/2 tsp sugar (optional)
  • 1 tsp coconut fresh (for garnish)


  • To prepare tamarind semia, in a pan, bring 1 and 3/4 cups water to a boil with salt, tamarind paste, turmeric. (in case you are using tamarind water/extract, then reduce the water content accordingly)
  • When the water comes to a boil, add the roasted semia (vermicelli) and allow to cook on medium flame. Once the vermicelli is cooked and the water is absorbed, remove this in a plate and allow to cool. Do not overcook the semia.
  • Meanwhile, prepare the tempering for the Tamarind Semia. In a heavy bottomed kadai, heat the gingelly oil.
  • Add the mustard seeds. Once the seeds splutter, add udad dal, chana dal and peanuts. Stir on high flame until the dals turn golden brown and peanuts turn a shade darker and crisp up.
  • Add the curry leaves, red chillies, asafoetida - stir for few seconds. Then add the cooked semia, a little extra salt (1/4 tsp or as per taste), sugar and toss to combine well.
  • Remove this into a serving bowl and garnish with fresh coconut or finely chopped coriander leaves.