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.
Print
Vermicelli vegetable upma
- Total Time: 30 minutes
- Yield: 4 servings
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 ghee in a skillet over medium heat.
Add the vermicelli and cook, stirring often, until it turns a shade darker and smells toasted.
Transfer the vermicelli to a plate and set aside.
If using pre-roasted vermicelli, reduce this step to 30 seconds to 1 minute, just to warm it in the ghee.
In the same skillet, heat the oil over medium heat.
Add the mustard seeds and let them pop.
Add the cumin seeds, asafoetida, curry leaves, and green chili.
Cook for a few seconds, just until the spices are fragrant.
Add the onion, if using, and cook until softened.
Add the mixed vegetables, turmeric, and salt.
Cook for 4 to 6 minutes, stirring now and then, until the vegetables are nearly cooked. If the pan gets dry, add 1 to 2 tablespoons water.
Add the toasted vermicelli back to the skillet.
Pour in 1 1/2 cups hot water to start.
Stir once, cover, and cook over low heat for 3 to 5 minutes, until the vermicelli has absorbed the water and is just cooked.
Check early. Thin vermicelli can soften in only a few minutes.
If the vermicelli is still firm and the pan is dry, add another 1/4 cup hot water and cook briefly.
Turn off the heat and let the upma sit covered for 2 minutes.
Fluff with a fork.
Stir in grated coconut and chopped coriander, if using.
Serve warm.
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
If You Liked This Recipe, You’ll Love These
- Edamame Succotash
- Weeknight Chana Masala
- Keema Matar (Ground Lamb with Peas)
- Falafel Bowls with Tahini Sauce
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.
The old version of this recipe was perfect! Can you please change it back ? The noodles get overcooked this way.
You’re right — thin vermicelli can overcook very fast with the newer method. We’ve adjusted the instructions so the vegetables cook first, then the toasted vermicelli is added only briefly at the end with a smaller amount of hot water. The goal is for the noodles to absorb just enough liquid to soften without turning mushy.
Thanks for flagging it. This is one of those recipes where timing depends heavily on the thickness and brand of vermicelli, so the method needs to be more careful.
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