Sevian Upma - Vermecilli Upma
Upma is a south Indian breakfast recipe. The basic’ Upma’ is the made with sooji or semolina or cream of wheat. Derived from this basic recipe, other variations are the vermicelli upma, the cracked wheat upma, bread upma, poha (flattened rice) upma, oats upma and more. Vermicelli Upma is popular in Ramadan Breakfast menu to go with the vermicelli sevian dessert made especially in Ramadan. Vermicelli Kheema Upma a non vegetarian version of this recipe with mince meat is another breakfast option.
Author: Admin
Cuisine: Indian
Recipe type: Breakfast
Serves: 3
Prep time:
Total time:
Ingredients
- 200 g roasted vermicelli
- 1 onion( medium size)
- 1 t mustard seeds
- 2 curry leaves
- 1⁄2 t ginger- chopped
- 1 T green chillies/ jalapenoes( chopped)
- 2 dry red peppers
- 1 c cilantro- chopped
- 1 T cashews
- 1 T chana dal/ split chickpea lentil
- 1 T urad dal/split black bean
- 2 T oil
Instructions
- In a nonstick or thick bottomed pot, pour oil and let it warm. When oil is warm add the seasonings of mustard seeds, curry leaves, dry red peppers, chana dal (split chick pea lentil) and urad dal(split black bean).
- After the mustard seeds crackle and pop, add the cashews, ginger, chopped onions, and green chilies or jalapenos. Sauté it till the onions get soft.
- Next add 1 cup of water to the pot. When water is warm, add the roasted vermicelli to the pot. The consistency of the water changes with the thickness of the vermicelli. At this point add water in moderation, since excessive water makes the vermicelli upma mushy.
- Add the chopped cilantro to the pot and close a lid on the pot. This lets the vermicelli cook in the moisture. If required sprinkle water and let cook further. Toss and turn till cooked.
- Serve with Indian tomato or ginger pickle. You can also add some protein with boiled eggs as side.
Serving Size
Serving size: 3
