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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Vermicelli Upma

December 9, 2010

Vermicelli Upma

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A couple of years ago I would not have had the guts to try out rice/vermicelli recipes with the sheer thought of ruining them owing to wrong amount of water used. After some practice (and a lot of mistakes) I can dish out yummy biryanis blindfolded (well almost!:)) However, vermicelli for breakfast was something I had not tried my hand at but ofcourse Sanjeev Kapoor came to my rescue & I made a simple, mess-proof vermicelli breakfast dish which was delicious as it was nutritious. Here’s how…
 
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Vermicelli Upma

Vermicelli upma is a tasty and healthy breakfast option made from vermicelli, onions and other veggies
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Course: Breakfast
Cuisine: Indian, South Indian
Keyword: 30 Mins or Less, Mixed Vegetables, Upma, Vegan, Vermicelli
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 314kcal
Author: Shireen Sequeira

Ingredients

  • 1 cup vermicelli I used MTR Vermicelli which i found is far better than other brands
  • 1/4 cup each of carrots cubed, french beans (julienne), peas, potatoes, cauliflower
  • 1/2 tsp mustard
  • 2-3 curry leaves washed & dried – you dont want them spluttering hot oil on ur face!
  • 1 green chillie minced
  • 1/2 tsp urad dal black gram
  • 1 small onion sliced
  • 1/4 tsp turmeric powder optional – only for the colour
  • oil

Instructions

  • Boil 2 and half cups of water and cook vermicelli for about 1 min. Leave it slightly undone (90% cooked). Drain well and refresh it with cold water. Drain and keep aside
  • In 2 cups of boiling water add potatoes and carrots and boil for 2 mins. Add beans, cauliflower, peas and boil for a further 2-3minutes. Drain, cool & set aside
  • In a wok heat some oil, add mustard and when they splutter add the curry leaves, stir for 2-3 seconds
  • Toss in the udad dal and stir till they become pale brown & immediately add the onions and stir well
  • When the onions begin to brown a little add the green chillies and fry.
  • Add turmeric powder and toss in the cooked veggies and stir fry for a further 2-3 minutes
  • Add the vermicelli and stir gently till all the masala is mixed well.
  • Serve hot

Nutrition

Nutrition Facts
Vermicelli Upma
Amount per Serving
Calories
314
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.2
g
Sodium
 
212
mg
9
%
Potassium
 
117
mg
3
%
Carbohydrates
 
72
g
24
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
3
g
6
%
Vitamin A
 
1809
IU
36
%
Vitamin C
 
19
mg
23
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Breakfast Tagged With: Healthy Breakfast, South Indian

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Comments

  1. Prathima Rao says

    December 9, 2010 at 12:23 pm

    The vermicelli looks sp perfect..Love ur space!!!Sure to drop by again & again!!

    Reply
  2. Shireen says

    December 9, 2010 at 4:51 pm

    Thanks a ton Prathima!! I am going to add some more recipes by this weekend, hope u enjoy them all!

    Reply
  3. laveena rodrigues says

    August 21, 2012 at 10:09 am

    Hi Shireen ,
    Today i had tried this recipe.it came out good.but vermicelli was little sticky..any tips on how to avoid stickiness…

    Reply
  4. Shireen Sequeira says

    August 21, 2012 at 11:54 am

    Hi Laveena, you need to cook the vermicelli al-dent (3/4th), it will stick only if it is over cooked. Next time you can add a few drops of oil when the water is boiling. Once done, drain, refresh with cold water & keep aside. Hope it works!

    Reply
  5. sonal says

    July 11, 2015 at 6:45 am

    hiii shireen ur recipe is all gud also roasted peanuts give nic crunch & taste to the above recipe

    Reply
  6. Shireen Sequeira says

    July 16, 2015 at 6:01 am

    @ Sonal: Thanks for the feedback 🙂 Glad you enjoyed this dish!

    Reply
    • Sylvia Fernandes says

      April 15, 2020 at 10:01 am

      Tried this morning Vermicelli Upma..
      Just loved it and it turned out to be a perfect one !! It did bring back the memories of my childhood in Mulki

      Reply
      • Shireen Sequeira says

        April 16, 2020 at 10:01 am

        That’s lovely! Thanks for sharing your feedback! Happy to know that you enjoyed this upma 🙂

        Reply
  7. Dilavez says

    April 13, 2020 at 9:21 pm

    I made this for dinner i wasn’t sure if my kids would like it but surprise they finished thier plate happily .

    Reply
    • Shireen Sequeira says

      April 14, 2020 at 8:56 am

      So happy to hear that! Positive feedback from kids is so satisfying always, isn’t it?

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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