Vermicelli upma
Upma is a dish from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast.
Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.
Vermicelli is a traditional type of pasta round in section similar to spaghetti.
Vermicelli upma is a popular light evening snack or served as a breakfast, made with vermicelli and cabbage, carrots and/or peas.
Recipe Servings: 2
Cooking time: 15 Minutes
Ingredients
- Vermicelli - 1 cup
- Carrots (grated) - 1 medium
- Cabbage (grated) – 1 cup
- Green Peas or Frozen Peas - 1/4 cup
- Onion (finely chopped) - 1 medium
- Ginger (grated) - 1"
- Green Chillies (finely chopped) - 1-2
- Cumin Seeds - 1/4 tsp
- Mustard Seeds - 1/4 tsp
- Salt to taste
- Oil - 2 tbsp
- Water (to boil Vermicelli) - as required
Preparation
- Heat water in a Sauce Pan, bring it to a boil, add vermicelli and salt into it. Cook for 1-2 minutes or till vermicelli is slightly underdone. Stir in between.
- You may add a little oil or butter into it so that they won't stick together.
- Drain out excess water from vermicelli and then add cold water into it to stop further cooking of vermicelli. Keep it aside.
- Heat oil in a pan. Add mustard seeds and cumin seeds into it. Let them crackle.
- Add grated ginger, finely chopped green chillies and finely chopped onions. Sauté well till the onion turns golden brown.
- Now add green peas, frozen or fresh, grated cabbage, grated carrots and salt to taste. Mix properly. Let it cook for 5-7 minutes on medium flame. Stir in between.
- Now drain cold water from cooked vermicelli and add it to the cooked vegetables. Stir gently.
- Cook for 5 minutes on a medium low flame.
- Remove from heat.
- Vermicelli Upma is ready. Serve hot with Indian Tea (Chai).
