Vermicelli Upma

Vermicelli upma is a simple, healthy and nutritious South Indian breakfast.  This is so easy to prepare and is just the right choice, when you need a snack or a last minute meal.

Total time: 10 minutes                   serves: 2

1 cup vermicelli (wheat)
1 small onion chopped
¼ cup carrot chopped
1tsp grated ginger
1-2 green chilli chopped
curry leaves few
cashew nuts few
2 tsp vegetable oil
1 cup boiled water
salt to taste

Asafoetida/Heeng pinch
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal (split black lentils)

Heat oil in a heavy pan. Add mustard seeds, cumin seeds and urad dal, when they begin to pop add heeng, onion, ginger, green chilli, carrot, cashew nuts and curry leaves. Cook on medium till the onion start to turn translucent. Now add vermicelli and salt.

Mix well and cook on a medium flame for 1 minutes, while stirring occasionally.  Pour in 1 cup of boiling water.  Lower the flame and keep stirring.  Cook the vermicelli till they become soft and all the water is absorbed.  Remove from flame.  Serve hot with tomato chatney or have it as is.

You can add peas and finely chopped beans as well.  Try out by adding ½ a tomato.


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