Name: Vermicelli Upma recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup fried vermicelli, crushed coarsely; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 8-10 peppercorns; 1/4 tsp. asafoetida; 1 sprig curry leaves; 1 tsp. urad dal; 1 onion, chopped; 1 tsp. garlic, chopped; 1 tsp. ginger, chopped; 2 fresh red chilies, chopped; 2 tbsp. roasted peanuts; 1 cup mixed veggies (I used frozen veggies); salt to taste; 1/4 tsp; pepper powder; 1 tsp. lime juice; 1 tsp. idli podi; 1 tbsp. coriander leaves; 1 tbsp. fried onions; few cashews

ABOUT Vermicelli Upma RECIPE

This simple and an equally easy breakfast recipe with vermicelli is very common in many of the South Indian homes and can be dished out in a jiffy. It can be relished with coconut chutney.

Ingredients Serving: 4

1 cup fried vermicelli, crushed coarsely
2 tbsp. oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds
8-10 peppercorns
1/4 tsp. asafoetida
1 sprig curry leaves
1 tsp. urad dal
1 onion, chopped
1 tsp. garlic, chopped
1 tsp. ginger, chopped
2 fresh red chilies, chopped
2 tbsp. roasted peanuts
1 cup mixed veggies (I used frozen veggies)
salt to taste
1/4 tsp; pepper powder
1 tsp. lime juice
1 tsp. idli podi
1 tbsp. coriander leaves
1 tbsp. fried onions
few cashews

Instructions

Heat oil in a pan and temper with mustard seeds, cumin seeds and peppercorns. After it stops spluttering, add the urad dal and asafoetida. Saute for a few seconds.
Add the onion, curry leaves, ginger, garlic, chilies and fried peanuts. Fry till light brown. Then add the mixed veggies. Saute for a minute.
Add the vermicelli, salt and pepper powder. Mix everything well and add 1 cup water. Simmer on a medium flame till dry. When done, add the lime juice and give it a stir.
Serve, garnished with coriander leaves, fried onions, cashews and idli podi.

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