I am not a big fan of upma. However, Vermicelli Upma is different! It is light, easy to make, and tastes delicious! I am not sure how I came up with this recipe or where I got the inspiration from but I can remember making it for as long as I know. In Goa, we make a sweet version and it is made with wheat vermicelli, however, I like savory flavors more. I believe it was one of those ingredients I saw at the Indian store and decided to give it a try. I made this frequently for breakfast when my in-laws were visiting us. It was a hit amongst them! It is a perfect breakfast item, evening snack, or even great for the lunch box.
What you will need:
| Ingredients | Quantity |
|---|---|
| Rice Vermicelli (Dry weight) | 200 g |
| Peas/Carrots | 1 cup |
| Peanuts | 1/6th cup |
| Oil | 1 1/2 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Salt (for soaking vermicelli in hot water) | 1 tablespoon |
| Asafetida | 1/4 teaspoon |
| Curry Leaves | 10 |
| Hot Water | enough to cover the vermicelli fully |
Prep time: 15 min
Cook time: 15 minutes
Servings: 4
How to make it:
- In a bowl, add the dry vermicelli. Add salt and cover it with warm water. Leave it aside for 5 minutes. Do not leave it for too long or it will get soggy. Once it is soft and breaks easily between your fingers, you can strain the water out. Tip: The water should taste like seawater when salted.
- Heat oil in a pan. Once the oil is hot, add in the mustard seeds and let them splutter.
- Then add the asafetida, curry leaves, peanuts and saute for a minute.
- Add in the carrots and peas and sauté for another minute.
- Next, add the strained vermicelli.
- Mix everything well and give it a taste to see if you need to add more salt.
- Enjoy warm for breakfast with a cup of tea!