South Indian · serves 2

Vermicelli Upma

Twenty minutes, no batter, no soaking, no thinking.

20 min Easy Vegetarian

Ingredients

  • 1.5 cups vermicelli
  • 1 onion, chopped
  • 1 carrot, diced
  • 1/4 cup peas
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 15 curry leaves
  • 2 green chillies
  • 10 cashews
  • 3 tbsp oil
  • Lemon

Method

  1. Dry roast the vermicelli till light golden, unless the pack says pre-roasted. Take out.
  2. Mustard seeds, urad dal, cashews, curry leaves, chillies in oil.
  3. Onion, carrot, peas — 4 minutes.
  4. Add 3 cups water and salt, bring to a boil.
  5. Vermicelli in, stir once, cover on low 6 minutes till the water is gone.
  6. Fluff, lemon, coriander.

Questions people ask about Vermicelli Upma

How long does Vermicelli Upma take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of onion in Vermicelli Upma?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Vermicelli Upma ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Vermicelli Upma vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Vermicelli Upma?

Steamed rice with a spoon of ghee, and a papad if you have one. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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