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Saturday, 23 April 2016

Vermicelli Upma - South Indian Breakfast


          Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli. It is very common in many of the South Indian homes and can be dished out in a jiffy. 

         Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour. So do give it a try by following a step by step method with pictures to prepare it.





  • 1 cup fried vermicelli, crushed coarsely
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 8-10 peppercorns
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split green gram)
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 ts. ginger, chopped
  • 2 fresh red chilies, chopped
  • 2 tbsp. fried peanuts
  • 1 cup mixed veggies (I used frozen veggies)
  • salt to taste
  • 1/2 tsp. pepper powder
  • 1 tsp. lime juice
  • 1 tsp. idli podi
  • 1 tbsp. coriander leaves
  • 1 tbsp. fried onions
  • few cashews





           Heat oil in a pan and temper with mustard seeds, cumin seeds and peppercorns. After it stops spluttering, add the urad dal and asafoetida. Saute for a few seconds.

         Add the onion, curry leaves, ginger, garlic, chilies and fried peanuts. Fry till light brown. Then add the mixed veggies. Saute for a minute.

          Add the vermicelli, salt and pepper powder. Mix everything well and add 1 cup water. Simmer on a medium flame till dry. When done, add the lime juice and give it a stir.

         Serve, garnished with coriander leaves, fried onions, cashews and idli podi. 





                 Heat oil in a pan and temper with mustard seeds, cumin seeds & peppercorns.
                 After it stops spluttering, add the urad dal and asafoetida. Saute for a few 
                 seconds. Add the onion, curry leaves, ginger, garlic, chilies and fried peanuts.
                 Fry till light brown. 





Then add the mixed veggies. Saute for a minute.




                    Add the vermicelli, salt and pepper powder. Mix everything well and add 
                    1 cup water.




                     Simmer on a medium flame till dry. When done, add the lime juice and 
                     give it a stir.




                     Serve, garnished with coriander leaves, fried onions, cashews and idli podi. 














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