Vermicelli Upma

Name: Vermicelli Upma
Cuisine: Indian
Ingredients: 1 cup fried vermicelli, crushed coarsely; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 8-10 peppercorns (opt); 1/4 tsp. asafoetida; 1 sprig curry leaves; 1 tsp. urad dal (split green gram); 1 onion, chopped; 1 tsp. garlic, chopped; 1 ts. ginger, chopped; 2 fresh red chilies, chopped (opt); 2 tbsp. fried peanuts; 1 cup mixed veggies (I used frozen veggies); to taste salt; 1/2 tsp. pepper powder (opt); 1 tsp. lime juice; 1 tsp. idli podi; 1 tbsp. coriander leaves; 1 tbsp. fried onions; few cashews

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli.

Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour.

#healthyjunior - Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli.

Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli.

Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour.

#healthyjunior - Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli.

Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour.

Saved

Ingredients

1 cupfried vermicelli, crushed coarsely
2 tbsp.oil
1 tsp.mustard seeds
1/2 tsp.cumin seeds
8-10peppercorns (opt)
1/4 tsp.asafoetida
1 sprigcurry leaves
1 tsp.urad dal (split green gram)
1onion, chopped
1 tsp.garlic, chopped
1ts. ginger, chopped
2fresh red chilies, chopped (opt)
2 tbsp.fried peanuts
1 cupmixed veggies (I used frozen veggies)
to tastesalt
1/2 tsp.pepper powder (opt)
1 tsp.lime juice
1 tsp.idli podi
1 tbsp.coriander leaves
1 tbsp.fried onions
few cashews

Saved

Steps

1

Heat oil in a pan and temper with mustard seeds, cumin seeds & peppercorns (opt). After it stops spluttering, add the urad dal and asafoetida. Saute for a few seconds. Add the onion, curry leaves, ginger, garlic, chilies (opt) and fried peanuts. Fry till light brown.
2

Then add the mixed veggies. Saute for a minute.
3

Add the vermicelli, salt and pepper powder (opt). Mix everything well and add 1 cup water.
4

Simmer on a medium flame till dry. When done, add the lime juice and give it a stir.
5

Serve, garnished with coriander leaves, fried onions, cashews and idli podi.