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Vermicelli Vegetable Upma

Vermicelli Vegetable Upma


This version of vermicelli is something that requires very little effort but tastes delicious.
By Nandita Nataraj

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
Prep Time
Cook Time
Total Time
Recipe Type: Breakfast
Serves: 4
  • Thin, whole wheat Vermicelli- 2 cups
  • Vegetables like carrots, peas, green beans, potato- 2 cups
  • Oil- 2tbsp
  • Salt to taste
  • Mustard- ½tsp
  • Cumin seeds- ½tsp
  • Hing or asafotida - A pinch
  • Curry leaves- 2 sprigs
  • Turmeric- ¼tsp
  • Green chilli- 1, chopped fine
  • Ghee or clarified butter- 1tsp
  • Grated fresh coconut- 1 tbsp (optional)
  • Coriander leaves to garnish
  1. Heat the clarified butter in a thick bottomed pan. Add the vermicelli and shallow fry till golden brown and keep aside
  2. Heat oil in the same pan and add the mustard seeds. Once they crackle, add cumin seeds and fry till they are brown.
  3. Stir in the asafotida and curry leaves and fry for a few seconds.
  4. Add the vegetables and fry on high heat for 2min. Add the turmeric, green chilli and salt and continue frying for 3 to 4 min more
  5. Add about two and half cups of water and allow the mixture to simmer for a minute.
  6. Add the fried vermicelli, mix and cook covered for 5minutes.
  7. Stir in the grated coconut and mix well.

View Comment (1)
  • 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.


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