Vermicelli Upma

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


  • 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


  • 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).