Vermicelli upma recipe

Vermicelli upma recipe

vermicelli upma

Vermicelli or seviyan look like fine noodles when cooked. They are often used to make seviyan kheer or the sweet made with milk and roasted vermicelli. Vermicelli upma is a savory, nutritious dish that can be assembled quickly if you have cut, boiled vegetables at hand. You can use just about any veggies you like for eg. green beans, chopped carrots, peas, mushrooms, potato etc. I usually make this for breakfast and also pack in the kiddies lunch box. It tastes good even when cold.

Here is my recipe:

For 4 generous servings

3 cups vermicelli dry roasted and keep aside

2 cups chopped vegetables like beans, carrots and peas (boiled), mushrooms can be just chopped

1 chopped onion

1 large tomato chopped

2-3 slit green chillies

salt to taste

For the tempering

2 tsp. oil

1 tsp. mustard seeds

1/2 tsp. cumin seeds

1 pinch asafoetida

2 sprigs curry leaves

1 tsp. urad/chana dal

A few cashews (optional)

1/2 tsp. turmeric powder

For garnish

Lemon juice

Coriander leaves


In a pan/kadhai heat the oil. Add mustard seeds and cumin seeds and allow them to sputter. Now add in the urad/chana dal and asafoetida and fry for about a minute. Tip in the curry leaves, and cashews and cook for a minute. Now add in the onion and fry lightly till it is transparent. Add the tomato in now along with the slit green chillies and turmeric powder and fry for about a couple of minutes.

Now add about 3 cups of water and let them come to a boil. Add the roasted vermicelli, boiled vegetables and salt. Mix and cover with a lid. Cook on low heat till the water is absorbed and the vermicelli is cooked well. Take it off the heat. Taste and adjust salt. Sprinkle lemon juice and garnish with coriander. Serve hot.

Facebook Comments

10 thoughts on “Vermicelli upma recipe

  1. This is one of my favorite for breakfast. But I have never added Chan dal, curry leaves and vegetables. I just used to add potatoes.
    Shall try your recipe.
    Thanks for sharing.

    1. Maggi was a rare dish in my home, anyway. 🙂 And the tastes are very different. This is more similar to the hakka noodles I prepare at home, just more Indian.

Leave a Reply

%d bloggers like this: