Vermicelli or Sevayan are either made from wheat flour or all purpose flour. It is a much used ingredient in South India for preparing Payasams/Pudding. As a kid, I used to refer it is One-one Payasam. Well, it looks so.
Another popular dish that makes use of Vermicelli is Upma – a much loved breakfast in this part of the country. It can be also had anytime during the day, like a snack for tea or a quick dinner. Upma is generally made with Semolina. But, Vermicelli Upma is also a great eat. It is savory and sweet as it is often had with sugar or a tangy tomato sauce.
There are different varieties of Upma. Added with vegetables, this dish makes a meal in itself. I was not a huge fan and it was only recently that I developed a taste for it. However, it is usually preferred among kids and adults alike. I’m always an exception. Top it with a dollop of ghee or butter and you can find your kid gorging the dish.
So, here’s the vermicelli upma recipe.
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Vermicelli Upma
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- Vermicelli/Semolina – 2 cups
- Water – 1.5- 2 cup
- Oil – 3tbsp
- Mustard seeds – 1tsp
- Urad dal – 1tsp
- Cumin seeds – 1 tsp
- Ginger- finely chopped, 1 tsp
- Asafoetida – a pinch
- Curry leaves- a sprig
- Green chillies- finely chopped, 2
- Onion -finely chopped 1/2 cup
- Finely chopped/cubed vegetables of your choice – 1 cup.
- Coriander leaves- finely chopped, to garnish
Instructions
- Fry the vermicelli in oil until golden brown. Remove and keep aside.
- To the same oil, add mustard seeds. When it splutters, add asafoetida, urad dal, cumin seeds and green chillies. Saute and add chopped ginger and curry leaves.
- Add onions and saute for 7 mins.
- Add water and cooked vegetables of your choice. Add salt to taste.
- Add the fried vermiceli and cook for 10-12 mins.
- Garnish with coriander leaves.
- Mix well and serve hot.
Notes
You can use finely cubed carrots, peas, beans and potatoes to add in this dish.
Nutrition
- Serving Size: 2
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I too make it in the same fashion as you, with the only difference that I didn’t know urad dal is also added. Will try it next time!
P.S: Somehow I’m always hungry when I read your food blog and start craving for whatever recipe you’d written latest!
Cheers
Another great mouthwatering recipe from you. I think you are ready to publish a book now. Your photographs are amazing too. The vermicelli literally jumps out of the page and says eat me!
i love vermicilli upma..but my family still needs to develop its taste as they can relate vermicilli to a sweet dish ..thanks for this recipe 🙂