Vermicelli Upma
Vermicelli Upma is a quick, delicious, and versatile South Indian breakfast dish. Made with lightly roasted vermicelli, fresh vegetables, and aromatic spices, it's a perfect way to start your day. This vegan recipe is not only easy to prepare but also packed with flavors and nutrition.
Ingredients
- 1 Cup Vermicelli Noodles uncooked
- 2 Tbsp. Cooking Oil
- 1 Tsp. Mustard Seeds
- 2 Tbsp. Split Black Gram aka Urad Daal
- 1 Tbsp. Split Chickpea aka Chana Daal
- ½ Tsp. Asafoetida aka Hing
- ½ Tsp. Garam Masala
- 1 Tsp. Red Chili Powder
- 2 Tsp. Salt 1 to boil noodles, 1 for recipe
- 1 Tbsp. Lemon Juice
- 2 Green Chilies sliced thinly
- ½ Carrot julienned
- 1 Onion small and radial cut
- 8 Curry leaves
Instructions
- Bring 4-6 cups of water to a boil, add 1 Tsp salt, and the vermicelli and cook for 2-3 minutes until cooked through. Once the noodles are cooked through, strain and rinse under cold water to stop the cooking process
- In a wok over medium heat, add the oil and allow it to heat up. Then add the mustard seeds, and allow them to crackle. Then add the Split Chickpeas, and Split Black Gram and sauté until they turn golden. Then add the Asafoetida, and the curry leaves, and mix into the oil. Then add the carrots, green chilies, and onions and sauté until the carrots and onions are softened. Then add the boiled Vermicelli noodles, along with red chili powder, and garam masala and combine until well mixed.
- Turn off the heat, and add the lemon juice, and mix.
- Serve immediately, and enjoy with Chai Latte.
Notes
- Roasting Vermicelli: Ensure to roast the vermicelli on medium heat to prevent burning and achieve a golden color.
- Water Ratio: Maintain the right water-to-vermicelli ratio (2:1) for perfect texture.
- Vegetable Variations: Use seasonal vegetables to add variety and nutrition.
- Serving Suggestions: Serve with coconut chutney or a side of yogurt for a complete meal.
Video
Nutrition
Serving: 1CupCalories: 250kcal
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