Recipe: Vermicelli Upma

Recipe: Vermicelli Upma
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  • Vermicelli 2 cups
  • Oil 4 tablespoons
  • Salt to taste
  • 1 Tbsp of urad dal
  • 1 tsp of mustard seeds
  • 1 onion, finely sliced
  • 1 tsp of cumin seeds
  • Potatoes 1/2 inch cubes1 medium
  • Ginger chopped1 inch
  • 1/2 cup of carrots, chopped
  • 1/2 tsp of turmeric powder
  • Lemon juice 2 tablespoons
  • Green peas 1/4 cup
  • Green capsicum seeded and cubed1 medium
  • Cauliflower 5-6 florets
  • 2 Tbsp of roasted peanuts
  • 9-10 curry leaves


  • Heat a wok or a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.
  • Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well.
  • Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.
  • Add the tomato puree and 2 1/2 cups of water, and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up.
  • Check seasoning. Transfer to a serving bowl and finish with roasted peanuts on top and a fresh green chilli. Serve immediately.