I think vermicelli is the first pasta that we Indians consumed without realizing that it was actually Pasta. Vermicelli is actually a very thin Pasta that is broken into bits and best of all, it is whole wheat and egg free. The beauty of vermicelli is that, it can be cooked in a hundred different ways. You can make sweet milk based puddings to pilafs or a simple dish like this one. You can make a hundred different dishes. Tasting different but delicious each time.
This version of vermicelli is something that I make from time to time. It requires very little effort and it tastes delicious. And best of all, my family loves it. So to me, it is that ultimate comfort food. Since it is made out of whole wheat, I can be assured of whole goodness on my plate.
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Vermicelli vegetable upma
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Vermicelli Vegetable Upma is a comforting Indian dish made with whole wheat vermicelli and a medley of vegetables, offering a delicious and wholesome meal.
Ingredients
- Thin, whole wheat Vermicelli- 2 cups (480 ml)
- Vegetables like carrots, peas, green beans, potato- 2 cups (480 ml)
- Oil- 2 tbsp (30 ml)
- Salt to taste
- Mustard- 1/2 tsp
- Cumin seeds- 1/2 tsp
- Hing or asafotida - A pinch
- Curry leaves- 2 sprigs
- Turmeric- 1/4 tsp
- Green chilli- 1, chopped fine
- Ghee or clarified butter- 1 tsp (5 ml)
- Grated fresh coconut- 1 tbsp (15 ml) (optional)
- Coriander leaves to garnish
Instructions
- Heat the clarified butter in a thick-bottomed pan over medium heat. Add the vermicelli and shallow fry until golden brown. Remove from the pan and set aside.
- In the same pan, heat the oil and add the mustard seeds. Once they start to crackle, add the cumin seeds, hing, and curry leaves. Stir briefly until fragrant.
- Add the mixed vegetables to the pan and sauté for 5-7 minutes until they are slightly tender.
- Return the fried vermicelli to the pan and mix well with the vegetables. Add salt to taste.
- Pour in enough water to just cover the vermicelli and vegetables. Cover the pan and cook on low heat for about 8-10 minutes, or until the vermicelli is cooked and the water is absorbed.
- Fluff the upma with a fork before serving.
Notes
- For a spicier version, add chopped green chilies along with the vegetables.
- You can substitute ghee with oil for a vegan version.
- Serve with a side of coconut chutney or yogurt for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 6
- Cholesterol: 5
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Frequently Asked Questions
Why does the vermicelli need to be fried in ghee before adding the vegetables?
Shallow-frying the vermicelli in clarified butter until golden brown before combining with the vegetables is the key technique in this recipe. It keeps the strands firm and separate so they do not clump or turn mushy when water is added later in the cooking process.
Can I make this vegan?
Yes — the notes say to substitute ghee with oil for a vegan version. All other ingredients in this recipe are already plant-based.
What should I serve with Vermicelli Vegetable Upma?
The notes suggest serving with a side of coconut chutney or yogurt for added flavor — both are classic South Indian accompaniments.
I took the recipe’s advice and roasted the vermicelli in ghee before starting. The 4-5 minute toasting step was the difference between watery upma and something with actual depth. Ghee over oil, hands down :)
Hi Nandita:
This recipe sounds delicious!! I wanted to make contact with you because I am originally from Kenya – kind of close to where you are now, and I am also a foodie.
Farzana