Vermicelli Upma
Light, savory vermicelli cooked with onions, vegetables, and a simple tempering of mustard seeds and curry leaves. It comes together quickly and makes a comforting South Indian breakfast or tiffin.
For 4 servings
- prep · ~8 min
Prep the vegetables and aromatics.
1.Slice the onion finely.2.Chop the carrot and green beans into small even pieces.3.Chop the ginger and slit the green chili.4.Keep the curry leaves, peas, lemon juice, and coriander leaves ready. - saute · ~4 min
Roast the vermicelli lightly.
Heat a dry pan over medium heat and roast the vermicelli for 3 to 4 minutes, stirring often, until lightly golden and fragrant. Remove to a plate if using unroasted vermicelli.
TIPKeep the heat medium and stir often so the strands color evenly and do not burn. - temper · ~2 min
Make the tempering.
1.Heat oil in the pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and chana dal; cook until lightly golden.4.Add curry leaves, green chili, and ginger; sauté for 20 to 30 seconds. - saute · ~6 min
Cook the onion and vegetables.
1.Add the onion and cook until soft and lightly translucent, 3 to 4 minutes.2.Add carrot, green beans, and green peas.3.Cook for 2 to 3 minutes, stirring, until the vegetables lose their raw look. - boil · ~3 min
Add water and bring it to a boil.
Pour in the water and add the salt. Bring it to a steady boil so the vermicelli cooks evenly once added.
- mix · ~2 min
Stir in the vermicelli.
Add the roasted vermicelli gradually, stirring as you go to prevent lumps. Mix well so the strands are evenly spread through the water and vegetables.
TIPAdd the vermicelli in a gentle stream while stirring to keep it separate and fluffy. - simmer · ~5 min
Cover and cook until the water is absorbed.
Lower the heat, cover, and cook for 4 to 5 minutes until the vermicelli is tender and the water is fully absorbed.
- rest · ~2 min
Rest the upma for 2 minutes.
- garnish · ~1 min
Finish with lemon juice and coriander leaves.
Fluff the upma gently with a fork or spoon, then mix in the lemon juice and coriander leaves for a fresh finish.
- serve
Serve hot.
Spoon the vermicelli upma into bowls and serve hot on its own or with coconut chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If using pre-roasted vermicelli, still toast it briefly to refresh the nutty aroma.
- 2Let the mustard seeds fully splutter before adding dals, or the tempering will taste flat.
- 3Cut carrot and beans very small so they soften in the short cooking time.
- 4Add vermicelli in a slow stream into boiling water while stirring to avoid clumps.
- 5Once covered, cook on low heat only; high heat can scorch the bottom before the top is done.
- 6Resting for 2 minutes after cooking helps the strands firm up and stay fluffy when fluffed.
- 7Mix lemon juice only after switching off the heat to keep the bright, fresh tang.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and use a good nonstick pan; the dish still stays flavorful because the tempering ingredients are small but aromatic.
vegetable loadedVegetable-loaded
Add more peas, beans, carrots, or even capsicum for a heartier tiffin with extra color and texture.
nuttyNutty
Add a few cashews during the tempering for crunch and a richer, festive-style upma.
spicierSpicier
Increase green chilies or add a pinch of black pepper for a sharper heat that suits breakfast or rainy-day serving.
Why this is on our healthy list.
Vegetable-rich breakfast
Carrot, beans, peas, onion, ginger, and coriander add fiber, color, and a wider range of plant nutrients to the upma.
Light yet satisfying
This dish is cooked with modest oil and plenty of water, giving a soft, filling texture without feeling heavy.
Some protein from lentils
Urad dal, chana dal, and peas contribute a little plant protein and make the tempering more nourishing.
Frequently asked questions
Usually the vermicelli was not roasted enough, too much water was used, or it was stirred too much after softening. Add it gradually to boiling water and cook covered on low heat.
