Vermicelli Upma
Vermicelli Upma a popular south indian breakfast and north Indian appetizer/snack.Loaded with vegetables and tempered with kadi patta / curry leaves and mustard seeds is a light but filling snack.
Also know as Semiya Upma, is a adaptation form the popular south indian breakfast recipe of Upma. Upma traditionally made from semolina and cooked with various vegetables is a healthy as well as easy to digest breakfast recipe.In this recipe we make it with vermicelli.
This recipe may have originated in the south of India, but equally loved in most parts of the country. Cook it with you favorite preferred vegetables and enjoy a lovely breakfast.
Its good to keep your weekly menu of breakfast fresh and rich with healthy breakfast options.Keeping your breakfast options varied keeps it interesting and also rich in nutrition. You can even plan a weekly menu,like we plan and it also helps me to keep the Kids Lunch box ideas interesting and welcome by my fussy eaters. Here are a few ideas: Beetroot Burgers , Mushroom Baby corn Poha , Broccoli poha Idli , Hash brown Fried eggs with garlic cheese, Sabudana , Kadi Parantha , Wholewheat Broccoli Parantha/Flatbread with Flax seeds & seasme and beetroot curd , Italian Parantha , Sweetpotato Bread.
My kids and family loves it. I like semolina Upma and vermicelli Upma both likewise. You can add as many vegetables as you wish. My personal favorite are potato , carrot, beans, green peas onion and for the lovely crunch fried peanuts too. These days i add roasted seeds like sunflower seeds and flax seeds too.I just dont feel by breakfast complete with the seeds added to it.But if you dont like the addition of seeds then please omit. Its completely optional. So try this amazing breakfast and do share you views in the comments below. Your comments inspire me to think and churn fresh new ideas and recipes.
Vermicelli Upma
Ingredients
- 1 cup Vermicelli roasted
- 2 cup water
- 1/4 cup carrot chopped
- 1/4 cup green pea
- 1/4 cup boiled potato chopped/cubed
- 3 tbsp green capsicum/red capsicum chopped
- salt to taste
- 2-3 tbsp Peanuts fried and kept aside
- 4-5 curry leaves kadi patta
- 1/2 tsp green chillies chopped
- 1 onion chopped
- 2 tbsp oil /ghee to cook
- 1 tsp lemon juice
- 1 pinch asafoetida optional
- 1/2 tsp turmeric powder
- 2 dry red chillies
- 1/2 tsp mustard seed
Instructions
- Heat oil in a pan. Add mustard seeds and dry red chillies and asafoetida (if adding). Add the onions and cook till golden brown.
- add the vegetables and cook until golden brown or half done.Add all the spices and green chillies.
- Add the kadi patta/ curry leaves and roasted vermicelli. Saute for 2 minutes and then add water.
- On high flame let it come to one boil.
- Then simmer, and cover till all the water evaporates and vermicelli get cooked completely. Before serving add the fried peanuts and lemon juice.
- Garnish with curry leaves and serve hot.