Vermicelli Upma

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.

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Vermicelli Upma

Author: Ushadevi Cooking Method: Boiling, Sauteing Cuisine: Indian, Kerala Courses: Breakast, Dinner, Snacks, Vegetarian

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Vermicelli roasted
• ¹⁄₂ inch Ginger chopped
• 5 Green chillies chopped
• 1 Onion chopped
• 1 Carrot chopped
• 1 cup Grated Coconut
• 1 teaspoon Mustard seeds
• 5 Cashews chopped
• 10 Raisins
• 10 Peanuts roasted
• One pinch Turmeric powder
• 1 spring Curry leaves
• 2 Dry Red Chillies

Instructions

1. Cook vermicelli with enough water, turmeric powder, and salt. Once cooked, drain the water and keep it aside.
2. Heat oil in a pan and crackle mustard seeds. Add red chillies and curry leaves.
3. Add chopped ginger, green chillies, onion, and carrot. Sauté well until they are cooked.
4. Add the cooked vermicelli to the pan and mix everything well.
5. Add grated coconut and mix again.
6. In a small pan, heat a teaspoon of oil. Fry cashews and raisins until golden.
7. Add the fried cashews, raisins, and roasted peanuts to the upma.
8. Mix gently and serve hot.