This savoury seviyan recipe is a vegan breakfast recipe without onion or garlic. Seviyan or vermicelli upma (can also be called Sevai ka Upma) is quick to prepare and is a deliciously mild and filling meal. This upma is Gujarati-style and has really fresh sweet and sour flavours.

No Onion Vermicelli Upma with Potato and Sweetcorn

What is Upma?

Upma is an Indian dish commonly eaten at breakfast. It is commonly made with dry-roasted semolina and then cooked with various spices and sometimes vegetables.

Seviyan or semiya upma uses the same idea but is made with vermicelli. Vermicelli is often used to make Sweet/Meethi Seviyan both with and without milk and is typically served during festivities.


Instead of using vermicelli, you can also use angel hair nests or capellini nests (which is what we have used in this recipe).

You can either break the nests before cooking (to get smaller pieces) or use food scissors to cut when cooked (see video)

This long and thin pasta is easier to find in UK stores than vermicelli

No Onion Garlic Vermicelli Upma with Potato and Sweetcorn

✓ Suitable for Vegans and vegetarians

✓ This recipe is quite high in calories (due to the vermicelli, potato and sweetcorn) making it a great, energy loaded breakfast dish for busy days.

✓ Great for tiffins or travel

✓ Easy, quick and delicious

Ingredients for No onion seviyan upma

In this recipe, pasta or vermicelli are boiled before cooked with potato, sweetcorn and basic spices Gujarati style.

1. Vermicelli/Capellini/Angel hair pasta

2. Potato - slice the potatoes thinly so that they cook evenly and quickly

3. Sweetcorn - you can use frozen, fresh or tinned sweetcorn

4. Green chillies and ginger crushed - use fresh or frozen

5. Tumeric powder - adds a little colour but you can also skip this if you do not have it

6. Curry leaves - fresh, dried or frozen although fresh lends beautiful flavours and aroma.

7. Lemon juice - little tanginess and fresh flavours

8. Sugar - a little touch of sweetness makes this dish so unique.

9. Mustard and Cumin seeds - for tempering

10. Oil - use a flavourless oil such as vegetable or sunflower oil or a light olive oil

11. Asafoetida (hing)

12. Coriander leaves - to serve with. You can leave this step out if you do not have fresh coriander

Tips to keep curry leaves fresh for longer:

We are not very fortunate to have curry leaves plant in our back garden and past 2-3 years we're having such a hard time to source the best curry leaves in the UK.

Whenever it is available, we buy it with a high rocket price, so my Mum is adamant to preserve them for as long as possible

Fridge - (jar technique)

Get very fresh, not wilted, darkened or damaged curry leaves on their stalks.

As soon as you bring it in the house, lay them on a newspaper and gently wipe it or pat dry with a clean kitchen paper towel.

Do not wash, we just don't want any visible moisture on the leaves.

Do not separate leaves from the stalks.

Now take a clean tall (tall enough to stalks) jar with a wide mouth and carefully place it in the jar.

Tightly close the lid, and place it in the fridge door, not on the fridge shelf.

At least for a month the curry leaves will stay fresh.


Get freshly dark green curry leaves.

Wash them in cold water and remove it from the stock.

Gently wipe with a clean kitchen towel.

Place them in the freeze-proof sealable bag.

Store in the freezer for a couple of months.

The curry leaves will not be as fresh and will darken but they are great to use this way when they are so hard to find in stores.

How to prevent vermicelli clumping together

Here is our tried and tested way to cook vermicelli the best way without clumping and sticking and thus making it easier to stir and serve.

-add some oil while boiling the vermicelli.

-blanch in cold water and mix it with a tablespoon of oil.

How to make Seviyan Vermicelli Upma step by step and video

(Follow this step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post)

1. Heat water, add oil. (pic 1)

2. Add pasta and cook for 4-5 minutes. (pic2)

3. Cut it, drain the water and leave it aside. (pic 3)

4. Heat oil.

5. Add all the seeds and curry leaves. (pic 5)

6. Add potatoes, turmeric powder and cook for 203 minutes (pic 6)

7. Tip in sweetcorn and salt, cook for another 2-3 minutes or until done. (pic 7)

8. Add crushed ginger-chilli and mix. (pic 8)

9. Cooked pasta, mix well. (pic 9)

10. Salt and sugar to taste. (pic 10)

11. Lemon juice. (pic 11)

12. Coriander leaves and serve. 

    How to store Seviyan Upma

    Fridge - this will stay fresh for up to 2/3 days in the fridge. To re-heat simply sprinkle a few drops of water to loosen up the vermicelli and either heat on the stove or in the microwave.

    Freezer - I do not recommend freezing this recipe as the potato will lose its texture.

    Serving suggestions

    Pair it up with Karak or Masala ChaiCaramel Lassi or Hibiscus Rose and Basil Sharbat.

    Other breakfast and snacks:

    1. Kothimbir Vadi waffles 

    2. Quick Vegan Oats Idli

    3. Mamra Upma

    4. Waffle Idli Delight 

    5. Yogurt & Herb Summer sandwich

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    upma, vermicelli upma, no onion upma, sevai ki upma
    Breakfast, brunch, snack
    NO ONION POTATO AND SWEETCORN SEVIYAN VERMICELLI UPMA savoury seviyan recipe is a vegan breakfast recipe without onion or garlic. Seviyan or vermicelli upma (can also be called Sevai ka Upma) is quick to prepare and is a deliciously mild and filling meal. This upma is Gujarati-style and has really fresh sweet and sour flavours.
    Yield: 3-4 servings



    This upma is Gujarati-style and has really fresh sweet and sour flavours.
    prep time: 5 Mcook time: 15 Mtotal time: 20 M


    • 400g angel hair pasta or capellini pasta 
    • 150g  potato peeled and sliced
    • 100g sweetcorn kernels (we used frozen)
    • 2 tbsp. green chilli and ginger crushed 
    • 3-4 tbsp. oil
    • 3-4 curry leaves (we used frozen)
    • 1 tsp. mustard seeds
    • 1/2 tsp. cumin seeds
    • 1 tbsp. sesame seeds 
    • salt to taste
    • 1/4 tsp. turmeric powder
    • 1 tsp. sugar
    • Lemon juice
    • 1-2 tbsp. freshly chopped coriander


    1. Heat water, add pasta and oil.
    2. Boil the pasta according to packet instruction or 3-4 minutes.
    3. Drain it and leave it aside for later.
    4. In a heavy bottom pan heat oil.
    5. Add mustard seeds, cumin and sesame seeds.
    6. Once they splutter add curry leaves.
    7. Add cut potatoes and add turmeric powder.
    8. Cook potatoes for a couple of minutes.
    9. Add sweetcorn, ginger-chilli and salt. (just enough for the potato and sweetcorn)
    10. Cook until potatoes are done (about 5 minutes.)
    11. Turn the heat on low, add cooked pasta.
    12. Gently mix, add salt and sugar.
    13. Mix again and add lemon juice.
    14. Sprinkle coriander and serve hot. 


    You may break pasta into the small piece before adding into the water or while boiling cut it with the clean kitchen scissor (see video).
    If you feel like adding onion, add before potatoes and cook for a couple of minutes.
    You may add some other vegetables such as green peas, or french beans.
    Fat (grams)
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    The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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    Created using The Recipes Generator

    Note - this post was originally posted on 12th March 2012, since we have updated the post with new and better images and content.


    1. Yumm and vermicelli

    2. This looks delicious. I'll have a hard time finding curry leaves but I think I can work around it.I hopeyou have a great day. Blessings...Mary

    3. My favorite bfast !! But never made it in recent times !! Looks so homey and yummy.

    4. nice and delicious upma...clicks are super inviting..


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