Vermicelli Upma is one of those recipes I turn to when I need something warm and filling without spending half my morning in the kitchen. It takes roasted vermicelli and makes it with a simple spice tempering that smells incredible as it hits the hot oil. The mustard seeds pop, the dals turn golden, and the curry leaves release their aroma.
What you get is a bowl of soft, lightly spiced vermicelli with little bursts of flavor from the green chillies and the buttery crunch of roasted cashews on top. It feels homey and satisfying, and honestly, it never gets old.
About the Recipe
This recipe deserves a spot in your regular rotation because it delivers comfort without complexity. You do not need any special equipment or hard to find ingredients. The technique is straightforward, and the results are consistently good. Vermicelli Upma works well for breakfast, but it also makes a light dinner or a snack when you want something more substantial than tea and biscuits. The roasting step adds a toasty depth, and the tempering brings warmth and a bit of heat that wakes up your taste buds without overwhelming them.
Why you will love this recipe
This dish comes together fast, which means you can have a hot meal on the table even on busy mornings. The texture is part of the appeal, with soft vermicelli punctuated by crunchy cashews and the occasional bite of green chilli. I like how the mustard seeds and curry leaves bring a distinct South Indian character without requiring a long list of spices. It is also forgiving.
If your vermicelli gets a little too soft, it still tastes good. If you prefer more heat, add another green chilli. The recipe adapts to what you have and what you like, which is always a win in my book.
Cooking Tips
Roast the vermicelli until it turns a light golden brown, but watch it closely because it can go from toasted to burnt quickly. When you add water, stand back a bit as it will steam and bubble. Keep the heat low once you cover the pan so the vermicelli cooks evenly without sticking to the bottom. Stir gently every few minutes to check doneness.
If it looks dry before it softens, add a splash more water. Roasting the cashews separately in ghee gives them a richer flavor and keeps them crisp.
Serving and Storing Suggestions
This recipe serves two to three people and takes about twenty minutes from start to finish. Serve it hot, straight from the pan, with a side of coconut chutney or a squeeze of lemon juice. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stovetop with a few drops of water to loosen it up, or warm it in the microwave for a minute or so.
Similar Recipes
- Rava Upma
- Poha
- Idli
- Pesarattu
- Masala Dosa
Nutrient Benefits
Vermicelli provides quick energy from carbohydrates, making it a good choice for breakfast. The urad dal and gram dal add a small amount of protein and fiber. Cashews contribute healthy fats and a bit of magnesium. Curry leaves and mustard seeds bring antioxidants and trace minerals. While this dish is not heavy on vegetables, you can always toss in some peas or carrots to boost the nutrient content without changing the character of the recipe.
Vermicelli Upma (Semiya Upma)
Ingredients
- 100 g Vermicelli
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Gram Dal
- 2 Green Chillies
- 5 tsp Oil
- 1 sprig Curry Leaves
- 15 g Cashewnuts
Instructions
- Heat oil, add mustard seeds, when it pops, add green chillies, urad dal, gram dal and curry leaves.
- Add vermicelli and roast until it becomes slightly brown in colour.
- Add 2 cups water and leave it covered in low heat.
- Stir occasionally and cook until it becomes soft.
- Roast cashews in little ghee and add it to the upma.
- Serve hot.
Notes
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Frequently Asked Questions
Can I use whole wheat vermicelli instead of regular vermicelli?
Yes, whole wheat vermicelli works well and adds a bit more fiber. The cooking time and method stay the same, though it may take an extra minute or two to soften completely.
Do I need to roast the vermicelli before adding water?
Yes, roasting is important. It gives the vermicelli a toasted flavor and helps it hold its shape better when you add water. Skipping this step can leave the dish a bit bland.
What can I use if I do not have curry leaves?
Curry leaves add a unique flavor, but if you cannot find them, you can still make the recipe. The tempering will taste good with just the mustard seeds, dals, and green chillies.
How do I prevent the vermicelli from turning mushy?
Use the right amount of water, about two cups for one hundred grams of vermicelli, and keep the heat low after covering. Stir occasionally to check the texture and remove from heat as soon as it turns soft.
Can I make this ahead of time?
You can cook it ahead, but it tastes best fresh. If you reheat it, add a little water to restore the texture since vermicelli tends to firm up and dry out when cold.
