South Indian cuisine is renowned for its rich diversity and vibrant flavours, with each dish telling a story of tradition and culture. Among the myriad delectable dishes that grace South Indian tables, Vermicelli Upma stands out as a hearty and comforting breakfast option. This easy and simple dish, made from roasted vermicelli noodles, is a staple in many South Indian households.
Vermicelli Upma
The beauty of the Vermicelli Upma recipe lies in its simplicity, with a handful of ingredients coming together to create a nice blend of flavours. In this article, we will tell you about an easy Vermicelli Upma recipe by Tarla Dalal. Mustard seeds, curry leaves, and green chillies lend their aromatic notes, while onions, tomatoes, and a medley of vegetables infuse the dish with colour and nutrition.
Its versatility makes it a favourite choice for breakfast, brunch, or even as a light dinner option. It's a nutritious option packed with vitamins, minerals, and fibre from vegetables and semolina. Unlike some traditional Indian dishes that require long cooking times, the Vermicelli Upma recipe can be prepared in a relatively short amount of time. Unlike heavier breakfast options, Vermicelli Upma is light on the stomach and easy to digest. It provides a satisfying meal without leaving you feeling overly full or weighed down. It is a convenient breakfast or snack option, perfect for busy mornings or lazy evenings.
So here's how you can make a delicious South Indian Vermicelli Upma at home:
How To Make Vermicelli Upma:
1. Roast the vermicelli in a dry pan over medium heat until it turns golden brown. Keep stirring continuously to ensure even roasting. Once roasted, set it aside.
2. Now heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them crackle.
3. Now add urad dal and saute until they turn golden brown.
4. Add chopped onions, green chillies, and ginger. Saute until onions turn translucent.
5. Add chopped tomatoes and cook until they soften.
6. Now, add the chopped vegetables, peas, carrots, and beans. Saute for a couple of minutes.
7. Meanwhile, boil water in a separate pot. Once the water boils, add a pinch of salt and add vermicelli. Cook until vermicelli is soft but not mushy. 8. Drain the vermicelli and set aside.
9. Add the cooked vermicelli to the pan with the vegetables. Mix well.
10. Now add some salt according to your taste and stir until everything is well combined.
11. Garnish with fresh coriander leaves.
12. Serve hot with a cup of tea and lemon wedges on the side for extra tanginess.