Vegetable Vermicelli Upuma
Brighten up your mornings with this quick and nutritious Vegetable Vermicelli Upuma, a South Indian breakfast classic that's as vibrant as it is satisfying. Made with golden-roasted vermicelli and a medley of fresh vegetables like carrots, green beans, and peas, this dish is seasoned with aromatic mustard seeds, curry leaves, and a hint of green chili heat. The light and fluffy texture of the vermicelli perfectly absorbs the flavors of the sautéed ginger, onions, and tangy lemon juice, creating a savory, wholesome delight. With just 30 minutes from prep to plate, this one-pan recipe is perfect for busy days or a light dinner option. Garnish with fresh coriander and pair with coconut chutney or a dollop of yogurt for a comforting finish. Whether you're adding variety to your breakfast repertoire or looking for a nutritious snack, this Vegetable Vermicelli Upuma is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Vermicelli
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split urad dal
- 8 leaves Curry leaves
- 2 pieces Green chili (slit)
- 1 medium Onion (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 medium Carrot (diced)
- 10 pieces Green beans (chopped)
- 0.25 cup Green peas (fresh or frozen)
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves (chopped)
- 1 tablespoon Lemon juice
Instructions
Heat a pan over medium heat and dry roast the vermicelli for 2-3 minutes, stirring frequently, until it turns golden brown. Remove from the pan and set aside.
In the same pan, heat the vegetable oil over medium heat. Add mustard seeds and let them splutter.
Add split urad dal and sauté until it turns golden brown. Then, add curry leaves and green chilies, stirring for 30 seconds.
Add the finely chopped onion and grated ginger. Sauté until the onion becomes translucent.
Stir in the diced carrot, chopped green beans, and green peas. Cook for 4-5 minutes, or until the vegetables are slightly tender.
Pour in the water and add salt. Bring the mixture to a boil.
Reduce the heat to low and add the roasted vermicelli. Stir well to ensure it is evenly distributed.
Cover the pan with a lid and simmer on low heat for 7-8 minutes, or until the vermicelli is cooked and the water is fully absorbed.
Turn off the heat and fluff the upuma with a fork. Add chopped coriander leaves and lemon juice. Mix gently.
Serve hot, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.1 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
