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 / restaurants and can be dished out in a jiffy. 

         Healthy and delicious, it can also be a perfect tiffin recipes and lunch box meal. I have garnished the end product with fresh grated coconut, cashew, nuts, Slices of lime, green chilies and coriander leaves to enhance the flavor and visual effect. Enjoy as it is or with coconut chutney as an accompaniment.

• 1 cup roasted vermicelli
• 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 
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2 tbsp. roasted peanuts
• 1/2 cup frozen green peas
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. sambar powder
• 1 tbsp. fresh grated coconut, coriander leaves, few cashew nuts, slices of lime & green chilies to garnish

          Heat oil in a pan and temper with mustard seeds, cumin seeds, peppercorns, urad dal and asafoetida. Sauté for a few seconds.

          Add the onion, curry leaves, ginger, garlic, green chilies and turmeric powder. Stir fry till light brown. 

          Add the vermicelli, green peas, 1 cup water, salt, roasted peanuts, red chili flakes and sambar powder. 

          Mix everything well and simmer on a medium flame till all the moisture has evaporated. 

          When done, switch off the flame and rest for 4-5 minutes. Add lime juice and give it a stir. 

          Serve, garnished with coriander leaves, cashew nuts, fresh grated coconut, slices of lime and green chilies.