Vermicelli Upma is one of those dishes I make without thinking too much. It’s simple, quick, and comes together with things I almost always have at home. Still, the flavour and comfort it gives are something I never get bored of.
I begin by roasting the vermicelli till it turns golden. It takes just a few minutes, but this step is important – it keeps the upma from clumping later. In another pan, I heat some coconut oil and start with mustard seeds, then add urad dal, curry leaves, chopped green chillies, and grated ginger.
At this stage, I always add a handful of peanuts and a few raisins. The peanuts bring that crunch, and the raisins add little bursts of sweetness that balance the spice from the chillies. Once they sizzle and turn golden, I add finely chopped onions and sauté till soft.
Then I pour in hot water and salt. As soon as the water boils, I add the roasted vermicelli and give it a good stir. I cover it with a lid and let it cook on low flame. In five to six minutes, it’s done – soft, non-sticky strands with a light, toasty aroma.
Some days, I throw in a few chopped vegetables if I have them, but most of the time, I like it plain. A final squeeze of lime just before serving lifts the flavour beautifully.
Vermicelli Upma isn’t showy, but it always hits the mark – especially on rushed mornings or when I just want something warm and filling without spending too much time in the kitchen. It’s that quiet kind of breakfast that feels just right.
Vermicelli Upma
Ingredients
Instructions
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To make Vermicelli Upma ( Semiya Upma) first let's cook the vermicelli with enough water, Turmeric powder and salt. Cook it and drain water. Keep it aside
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In a pan heat oil, crackle Mustard seeds with Red chillies, Curry leaves.
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Add Ginger, Green chillies, Onion and carrot as saute well
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Now you can add Cooked vermicelli and mix well
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Add coconut and mix well
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Now in pan add a teaspoon oil, fry cashews, Raisins
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Mix these cashews, raisins and roasted peanuts with upma . Serve hot