Vegetable Bambino Upma



Semiya Upma is one of my go-to dishes to make when I’m feeling too lazy and un-motivated to cook a complete meal including a curry, rasam, rice/rotis. It is quick, tasty and filling.


Prep + Cooking time: 30 mins
Serves: 2 or 3




– Semiya/Bambino/Vermicelli – 2 cups ~ 320 gms
– Vegetables – 1 cup (frozen mixed veggies or freshly chopped – carrots, beans, corn, green peas)
– Onions – 1 small
– Green Chillies – 4
– Cloves – 3 or 4
– Cumin seeds – 1/2 tsp
– Mustard seeds – 1/4th tsp
– Curry Leaves – a fistful
– Turmeric powder – 1/2 tsp
– Salt – 1n1/2 tsp or as per taste
– Lemon juice – 1 tsp


1. Take a wide pot on the stove. Heat about 2 to 3 tsps of oil. Add mustard seeds, cumin seeds, cloves, curry leaves. Once, they begin to splutter add chopped onions, green chillies and saute for a few minutes until the onions are translucent.

2. Once, the onions are done add the veggies and saute for a few minutes. Then, add turmeric powder and salt. I usually avoid adding red chilli powder to semiya upma as the cloves and green chillies usually give enough spicy flavor. Saute for a minute or two.

3. Now, add 3 cups of water (1.5 times the amount of vermicelli). Cover and let the water come to a boil.

4. In the meanwhile, in a pan dry roast the vermicelli to get rid of any raw flavor. Once, the water is hot enough add the bambino to the pot slowly stirring continuously. Cover and cook on low-medium for about 5 to 10 minutes. Keep checking in between to avoid burning at the bottom.

5. Finally, add a tsp of lime juice and serve with some ketchup.



Perfect for a weekend breakfast or brunch. You can as well skip adding vegetables to make it simple yet flavorful.