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