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Photo of Vermicelli Upma by Bethica Das at BetterButter

Vermicelli Upma

Bethica Das
5 minutes
Prep Time
10 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • South Indian
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 1 cup fried vermicelli, crushed coarsely
  2. 2 tbsp. oil
  3. 1 tsp. mustard seeds
  4. 1/2 tsp. cumin seeds
  5. 8-10 peppercorns
  6. 1/4 tsp. asafoetida
  7. 1 sprig curry leaves
  8. 1 tsp. urad dal
  9. 1 onion, chopped
  10. 1 tsp. garlic, chopped
  11. 1 tsp. ginger, chopped
  12. 2 fresh red chilies, chopped
  13. 2 tbsp. roasted peanuts
  14. 1 cup mixed veggies (I used frozen veggies)
  15. salt to taste
  16. 1/4 tsp; pepper powder
  17. 1 tsp. lime juice
  18. 1 tsp. idli podi
  19. 1 tbsp. coriander leaves
  20. 1 tbsp. fried onions
  21. few cashews


  1. 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.
  2. Add the onion, curry leaves, ginger, garlic, chilies and fried peanuts. Fry till light brown. Then add the mixed veggies. Saute for a minute.
  3. 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.
  4. Serve, garnished with coriander leaves, fried onions, cashews and idli podi.

Reviews (1)  

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Mani Kaur
Mani Kaur   Jan-10-2018

Excellent recipe.

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