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 checking out the step by step pictorial recipe to prepare it.
- 1 cup roasted 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 tsp. ginger, chopped
- 2 fresh red chilies, chopped
- 2 tbsp. roasted 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. Sauté for a few seconds.
Add the onion, curry leaves, ginger, garlic, chilies and roasted peanuts. Fry till light brown. Then add the mixed veggies. Sauté 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 & temper with mustard seeds, cumin seeds & peppercorns. Add
urad dal & asafoetida. Sauté few seconds. Add onion, curry leaves, ginger,
garlic, chilies & fried peanuts. Fry till light brown.
Then add mixed veggies. Sauté for a minute.
Simmer on a med. flame till dry. Add lime juice & give it a stir.
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