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A light, savory, and wholesome breakfast made with roasted vermicelli, mixed vegetables, and simple South Indian spices. This one-pot meal is perfect for busy mornings and ready in under 30 minutes.
If using unroasted vermicelli, dry roast it in a wide, heavy-bottomed pan (kadai) over low-medium heat. Stir continuously for 4-5 minutes until it turns a light golden brown and aromatic. This crucial step prevents the upma from becoming sticky. Transfer to a plate and set aside.
In the same pan, heat the ghee over medium heat. Once hot, add the mustard seeds. When they begin to splutter, add the urad dal and chana dal. Sauté for about 1 minute until they turn golden brown. If using, add the cashews and fry until golden.
Add the asafoetida and curry leaves, and sauté for a few seconds until fragrant. Immediately add the chopped onion, green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the mixed vegetables (carrots, peas, beans) and turmeric powder. Sauté for 3-4 minutes until the vegetables are slightly tender but still have a bite.
Pour in 3 cups of hot water, add salt and optional sugar. Stir well and bring the mixture to a rolling boil over high heat. Taste the water and adjust salt if needed; it should be slightly salty.
Reduce the heat to low. Add the roasted vermicelli gradually while stirring continuously with your other hand to prevent any lumps from forming. Mix everything well until combined.
Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Do not stir during this time to allow it to steam properly.
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A light, savory, and wholesome breakfast made with roasted vermicelli, mixed vegetables, and simple South Indian spices. This one-pot meal is perfect for busy mornings and ready in under 30 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 335.15 calories per serving with 10.14g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Turn off the heat and let the upma rest, covered, for 5 minutes. This step is key for a fluffy texture. Open the lid, add the fresh lemon juice and chopped coriander leaves. Gently fluff the upma with a fork to separate the strands and serve hot.
Add 1/2 cup of crumbled paneer or small tofu cubes along with the vegetables for a protein boost.
Substitute the regular wheat vermicelli with rice vermicelli or millet vermicelli. Adjust cooking time as per package instructions.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric powder.
Add 1-2 tablespoons of roasted peanuts along with the cashews for extra crunch and flavor.
Adapted versions of this recipe for specific dietary needs:
The vermicelli is a good source of complex carbohydrates, which provide a steady release of energy, making it an ideal breakfast to start your day.
Packed with vegetables like carrots, peas, and beans, this dish is high in dietary fiber, vitamins (A, C, K), and essential minerals, which support overall health.
The fiber from the vegetables, along with digestive-friendly spices like ginger and asafoetida, helps promote healthy digestion and prevent constipation.
Ingredients like turmeric (containing curcumin) and ginger have natural anti-inflammatory and antioxidant properties that help combat cellular damage.
The most common reasons for sticky upma are not roasting the vermicelli properly or adding too much water. Roasting until golden brown is essential. Also, stick to the 1:2 vermicelli-to-water ratio for a fluffy, non-sticky texture.
Yes, it is a relatively healthy breakfast option. It's a balanced meal with carbohydrates from vermicelli, fiber and vitamins from vegetables, and healthy fats from ghee and nuts. To make it healthier, use whole wheat vermicelli and load it with more vegetables.
One serving (approximately 1 cup or 220g) of this Vegetable Vermicelli Upma contains around 250-300 calories, depending on the amount of ghee and cashews used.
Absolutely. Simply replace the standard wheat vermicelli with a gluten-free version made from rice, millet, or quinoa. Also, ensure your asafoetida (hing) is gluten-free, as some brands contain wheat flour.
Vermicelli upma is delicious on its own but pairs wonderfully with coconut chutney, sambar, a side of yogurt (curd), or a sprinkle of crunchy sev or boondi on top.
Store leftover upma in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat it in a pan on the stovetop until warm.