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