Pudina Semiyan (Vermicelli in Mint Sauce)

This recipe is inspired by Pudina Shavige or Semiyan Upma which belongs to Karnataka (State in Southern India) cuisine. The recipe is mostly the same but I removed major ingredients like curry leaves and urad dal (of course, without spoiling the taste) from the main recipe. So I didn’t use the traditional name. Also, I want it to make it convenient to cook with basic ingredients for people from all over the world. 

The best thing about this recipe is that I am not going to use any dry spice into it. Therefore it’s good for breakfast time when you shouldn’t take too spicy food. You can have it with your favourite chutney or raita.


Vermicelli – 2 cups

Mint leaves or Pudina – 1/2 cup

Coriander leaves or dhaniya – 1/4 cup

Green chilli – 1 nos

Ginger – 1 inch

Garlic cloves – 2 nos

Onion – 1 roughly chopped

Oil – 2 tbsp

Mustard seeds – 1 tsp

Raw Peanuts – 2 tbsp

Salt – as per taste


  • Put mint leaves, coriander leaves, ginger, garlic, green chilli and salt in a grinder and make a coarse paste. Add little water if required as it should look like a sauce. 
  • Heat oil in a pan and add mustard seeds. 
  • Keep the flame on low and add raw peanuts. Roast till it becomes golden brown. 
  • Now, add vermicelli, mint paste and a little salt. Remember that you already put salt in the paste so add it accordingly.
  • Add 1 1/2 cup of water, close the lid and let it simmer till the water vapourised completely. Stir occasionally and if the vermicelli is already cooked but water is still there, remove the lid and cook for few minutes in the pan without a lid so that it’ll become dry without vermicelli becoming overcooked.
  • Serve hot.

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