Friday, 23 May 2014

Spicy Vermicelli Upma

I recently posted a recipe for Kids version of vermicelli with potatoes and green peas. A close friend of mine requested me to post a recipe for spicy version. Here is a recipe for spicy version of Vermicelli upma. This is easy to make breakfast recipe and it is loaded with veggies. Super healthy !

You can serve it for breakfast or as a evening snack with tea. I added carrots and green beans in this version. You can vegetables of your choice


  • 1/2 Cup Roasted Vermicelli
  • 1  and 1/4 Cup Water
  • 1/4 Cup Thinly chopped green beans
  • 1 Carrot finely chopped
  • 1 Tablespoon Vegetable Oil
  • 1/4 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Urad dal
  • 1/4 Teaspoon Gram Dal / Channa dal
  • 1 Small onion chopped finely
  • 1 Medium ripe tomato (grind it in a food processor to a smooth puree)
  • 1/2 Teaspoon Ginger Garlic Paste
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Red Chili Powder
  • 1/4 Teaspoon Garam Masala
  • a pinch of turmeric powder
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/4 Teaspoon Fresh Lemon Juice
  • 1 Teaspoon Chopped cilantro leaves

Directions :

1. In a microwave safe bowl, add chopped carrots, green beans , 2 pinches of salt and 1/4 cup water and microwave on High for 2 minutes. Drain water completely from the veggies and set aside

2. In a pan heat oil. When the oil is hot, add mustard seeds. Let them splutter. Then add urad and channa dal and fry on low flame until the dal is light golden

3. Then add chopped onions and fry until they are soft

4. Add ginger garlic paste and fry for 2 to 3 minutes or until there is no raw smell of the paste

5. Reduce the flame to low and Add tomato puree and fry nicely until oil separates from the mixture

6. Next add coriander powder, red chili powder, turmeric powder, garam masala along with 1 teaspoon of water and fry for 2 minutes      
7. Now add parboiled carrots , green beans along with 1 and 1/4  cup water , salt to taste. Increase the flame to high and bring it to boil

8. When the water starts boiling, reduce the flame to the lowest setting and add vermicelli               

9. Using a spoon, stir it gently and cover with a lid and let it cook for about 5 minutes

10. Cook until the water is evaporated completely and vermicelli is cooked to the correct consistency, a little more than al dente

11. Switch off flame and add lemon juice and chopped cilantro leaves and mix gently. Cover the pan with lid and let it rest for 5 to 10 minutes

12. Serve hot


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