Vermicelli upma-Tangy tomato vermicelli tempered in South Indian spices.
preparation time-5 min
cooking time-10 min
Serves – 2
- Vermicelli /Sevai – 1 cup *
- Water- 1 cup
- Green Peas, boiled – 3 tbsp
- Tomato, chopped – 1
- Ginger, chopped -3/4 tsp
- Salt- 1tsp
- Lemon juice – 1.5 tsp
- Chili powder – 1/2 tsp
- Turmeric powder – 3/4 tsp
- Refined oil – 1 .5 tbsp
- Mustard seeds – 1tsp
- Urad daal/White Lentils- 1 tsp
- Cashews, broken – 1 tsp(optional)
- Curry leaves – 6
- Chopped green chili – 2
- Heat oil in a pan and add mustard, urad daal/white lentil and cashews and saute on medium heat.
- As soon as the mustard starts crackling, add the chopped green chili and vermicelli immediately and
saute on low heat. Keep stirring the vermicelli with a fork till it turns to a nice golden colour.
- Add the curry leaves and boiled peas in this pan and stir fry for few seconds.
- Add salt, turmeric, chili powder, chopped tomatoes and ginger and mix.
- Now add a cup of water ,mix and cover the pan with a lid and let it simmer
for approx 5-7 minutes or till done (when the vermicelli absorbs all the
- Now add the lemon juice and fresh coriander and mix gently.
off the flame and cover the pan and let it rest for a few minutes, so
it absorbs the flavors and the extra water (if any).
- Open the lid and fluff gently with a fork .
- Serve hot.
Serving Suggestions- Serve with Coconut Chutney, or just with a cup of tea or filter coffee.
1- I prefer to use Bambino semolina vermicelli to make this upma,don’t use very thin hair like vermicelli to make this.
2- you can use any combination of boiled vegetable to make this- i.e-potato, beans ,cauliflower,carrot etc. and add them at step 2 before adding vermicelli.
3-The ratio of vermicelli and water is 1:1,but may depends on the quality and type of vermicelli used.