Vermicelli Upma Recipe

Ingredients

• 480 ml (2 cups)vermicelli (semiya)
• 2 teaspoonscooking oil
• 1 teaspoonmustard seeds (rai)
• 1 teaspoonskinned urad dal
• 60 ml (1/4 cup)peanuts
• 1 sprigcurry leaves
• 1 mediumonion, finely chopped
• 60 ml (1/4 cup)potato, finely chopped
• 60 ml (1/4 cup)green peas, fresh or frozen
• 60 ml (1/4 cup)carrot, finely chopped
• to tastesalt
• 1 teaspoonturmeric powder
• 1/2 teaspoonred chilli powder
• juice of 1 lemonlemon juice
• 4 cupswater
• to tastefresh coriander leaves

Instructions

1. 1

   Boil the water

   Put 4 cups of water and a teaspoon of salt in a large saucepan and bring it to the boil.

2. 2

   Cook the vermicelli

   Add the vermicelli, stir, and cook for 10 minutes or until softened.

3. 3

   Drain and rinse

   Tip the vermicelli into a metal colander and drain it well. Rinse under cold running water, drizzle with a teaspoon of oil, mix, and set aside.

4. 4

   Temper the seeds

   Heat oil in a kadhai or pan. Add the mustard seeds and let them crackle.

5. 5

   Fry the dal

   Add the urad dal and fry for a few seconds, until it turns light golden.

6. 6

   Fry the peanuts

   Add the peanuts and fry for 1 minute.

7. 7

   Cook the onion

   Add the curry leaves and onion, then fry until the onion turns light golden.

8. 8

   Cook the vegetables

   Add the vegetables, salt and spices, and stir to combine. Cover and cook until the vegetables are tender.

9. 9

   Mix in vermicelli

   Once the vegetables are cooked, add the boiled vermicelli and gently mix everything together.

10. 10

    Finish and serve

    Drizzle over the lemon juice and sprinkle with fresh coriander leaves; mix well. Serve with green chutney and a hot cup of tea.

What is vermicelli upma?

Upma is a savoury South Indian breakfast dish, commonly prepared with semolina or other grains. This version uses semiya, or vermicelli, cooked with vegetables and seasoned with a spiced tempering.

The combination of tender noodles, soft vegetables, crunchy peanuts and a squeeze of lemon gives this vegetarian version a satisfying mix of textures and flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 542 calories, 8g protein, 108g carbs, 8g fat.

Most of the carbohydrates come from the vermicelli, with additional amounts from the potato and peas. The oil and peanuts contribute most of the fat, while the urad dal, peanuts and vegetables provide some protein. Pair a serving with extra vegetables or a protein-rich side such as yoghurt to make the plate more balanced.

The vermicelli matters

Boil the vermicelli until softened, then rinse it thoroughly with cold water. This stops the cooking and helps wash away excess starch, so the strands are less likely to clump when mixed with the vegetables.

Drain it well before adding it to the pan. A little oil mixed through the drained noodles helps keep them separate.

Build the tempering

Mustard seeds: wait for them to crackle in the hot oil before adding the next ingredients; this is the cue that the tempering is ready.

Urad dal and peanuts: fry them briefly so they gain colour and crunch, taking care not to let them darken too far.

Curry leaves and onion: add these after the nuts and dal, and cook the onion until light golden for a sweet, savoury base.

Get the vegetables tender

Cut the potato, carrot and onion finely so they cook more evenly alongside the peas. Keep the pieces similar in size where possible.

Cover the pan after adding the vegetables, salt and spices. Cook until the vegetables are tender before folding in the vermicelli.

Mix gently and finish bright

Fold the cooked vermicelli through the vegetables rather than stirring vigorously; this helps keep the strands intact. If the noodles have cooled, allow them to warm through in the pan.

Add the lemon juice and coriander at the end. Their fresh flavour balances the warm spices and toasted nuts.

Serve it as breakfast

Serve the upma hot with green chutney, as suggested, or alongside a cup of tea. It can also be part of a larger breakfast with yoghurt or fresh fruit.

For a more substantial meal, add a side of protein such as eggs or plain yoghurt; for a lighter plate, serve a smaller portion with extra vegetables.

Recipe notes & tips

• Rinse the vermicelli after boiling to help prevent it sticking together.
• Drain the noodles thoroughly so they do not make the finished upma watery.
• Keep the onion finely chopped so it cooks at a similar pace to the other vegetables.
• Wait for the mustard seeds to crackle before adding the urad dal.
• Add the lemon juice after the vermicelli has been mixed in for a fresher finish.

Variations

• Add green beans: finely chop them and cook with the other vegetables.
• Use extra peas: increase the peas for a sweeter, more vegetable-forward version.
• Adjust the chilli: reduce or increase the red chilli powder to suit your preference.
• Make it nut-free: leave out the peanuts and retain the mustard seed and urad dal tempering.
• Add ginger: stir finely chopped ginger into the pan with the onion for a warming note.

Common mistakes to avoid

• Overcooking the vermicelli: drain it as soon as it softens so it does not turn mushy.
• Skipping the rinse: rinse under cold running water to help keep the strands separate.
• Adding wet noodles: drain them well before mixing them into the vegetables.
• Burning the tempering: add the dal and peanuts once the mustard seeds crackle, and fry only as directed.
• Mixing too roughly: fold the vermicelli in gently to avoid breaking the strands.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until hot throughout, adding a small splash of water if the vermicelli seems dry.

Frequently asked questions