Strings of Semiya, Spices & Sisterly Chaos

There’s something about semiya upma that makes it feel like the VIP of the upma family. Maybe it’s the silky texture, or maybe it’s because it was such a rare treat at our home—like the upma version of a guest who only visits once a year but brings gifts and stories. And when it did make an appearance, it walked into our kitchen like royalty. No one dared to question its presence.

I didn’t grow up eating it every week, but it always felt special. The kind of dish you pause for, smile at, and say, “Ohooo, semiya upma today-aa?!” 🥹

Fast forward to post-marriage me—new bride, same city, but everything somehow feeling freshly painted with love. There’s a tradition where, after the wedding and pujas at the groom’s place, the couple visits the bride’s home. Post staying at my parent's home, my cutie husband and I (yes, I still call him that—among 487 other nicknames he has no choice but to accept 🫶🏽), we decided to skip the Hyderabad summer and head straight to Shimla and Manali. Summer wedding + blazing heat = flight to the hills. 😅

Now picture this: new bride me, fully charged to show off her YouTube-trained kitchen skills. I wanted to cook for him, something simple but yum. And semiya upma was that dish. But alas! It didn’t make it to the airport that day—blame the packing chaos. He finally got to taste it a few weeks later, and from the way he smiled, I knew my upma had passed the love test.

The real kicker in my semiya journey though, was when my sister—the Queen of Chilling—decided to cook one day during her post-marriage stay at our place. She usually does zero to minimal work at home (with full rights, I must admit). But on that fine, miracle morning, she entered the kitchen, head held high, and declared, “I’ll make semiya upma today.”

We were SHOOK. 👀

She cooked it with loads of veggies… and green chillies. Oh, the chillies. Every bite was a passport to both hell and heaven, back and forth, with drinking water as the only visa. I’ve never been so grateful for H₂O in my life. 😂 She cooks really well—but someone, anyone, please hide the green chillies from her.

As for me, I love my semiya upma with or without veggies. The real kick comes from ginger. But I always grate it—no one wants to bite into a random ginger chunk mid-moment, okay? And here’s a quirky little twist I picked up from that one magical YouTube recipe:
a spoonful of tomato ketchup right after the tadka. I know, I know—but trust me. It’s unexpected. It’s brilliant. It adds a soft tang that makes you go hmm… 😍

This dish is simple, yes—but for me, it’s packed with love, giggles, and the kind of warmth that turns into stories years later.

Ingredients:

• 1 cup roasted vermicelli (semiya)

• 2 cups water

• 1 tbsp oil or ghee

• 1 tsp mustard seeds

• 1 tsp chana dal

• 1 tsp urad dal

• 1-2 green chilies (slit or chopped)

• 1-inch ginger (grated)

• A few curry leaves

• 1 medium onion (thinly sliced)

• 1 spoon tomato ketchup (secret twist)

• Salt to taste

• Optional: chopped vegetables (carrot, beans, peas)

Instructions:

1. Heat oil or ghee in a pan.

2. Add mustard seeds and let them splutter.

3. Add chana dal and urad dal, fry till golden.

4. Toss in curry leaves, green chilies, and grated ginger.

5. Add onions and sauté till translucent.

6. (Optional) Add vegetables and cook till slightly tender.

7. Add 1 spoon of tomato ketchup and mix it into the tadka—this gives a tangy depth.

8. Add 2 cups of water and salt. Let it come to a boil.

9. Add the roasted semiya and stir well.

10. Cook on low-medium heat till the water is absorbed and semiya is soft.

11. Cover and let it rest for 2 mins. Fluff and serve hot.

Srishti’s Secret Tip for the Perfect Plate:

Always grate the ginger instead of chopping it. No one wants to chew on surprise fibers, trust me. Also, the ketchup twist isn’t crazy—it balances the spice with an unexpected zing!

Srishti’s Healing Tip for the Perfect Plate:

Eat it slow. Semiya isn’t just food—it’s emotion wrapped in softness. Whether it’s made by your sister or for your spouse, take the moment to feel the warmth and connection in every bite.

Why You’ll Love This:

It’s comfort food with a playful punch. Whether you’re reliving sibling memories or impressing your “cutie cutie hubby,” this dish brings family, laughter, and just the right amount of spice. Plus, no stress about perfect roasting—we’re using the shortcut roasted version!