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!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

In the same pan, heat the vegetable oil over medium heat. Add mustard seeds and let them splutter.

Step 3

Add split urad dal and sauté until it turns golden brown. Then, add curry leaves and green chilies, stirring for 30 seconds.

Step 4

Add the finely chopped onion and grated ginger. Sauté until the onion becomes translucent.

Step 5

Stir in the diced carrot, chopped green beans, and green peas. Cook for 4-5 minutes, or until the vegetables are slightly tender.

Step 6

Pour in the water and add salt. Bring the mixture to a boil.

Step 7

Reduce the heat to low and add the roasted vermicelli. Stir well to ensure it is evenly distributed.

Step 8

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.

Step 9

Turn off the heat and fluff the upuma with a fork. Add chopped coriander leaves and lemon juice. Mix gently.

Step 10

Serve hot, garnished with additional coriander leaves if desired.

Nutrition Facts

Serving size	(1096.9g)

Amount per serving	% Daily Value*
Calories	608.4

Total Fat 28.4g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2459.0mg	0%
Total Carbohydrate 86.9g	0%
Dietary Fiber 15.4g	0%
Total Sugars 28.4g
Protein 9.3g	0%

Vitamin D 0IU	0%
Calcium 223.7mg	0%
Iron 4.5mg	0%
Potassium 1516.9mg	0%

*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.

Source of Calories

Fat: 39.9%

Protein: 5.8%

Carbs: 54.3%