Monday, February 8, 2016

Vermicelli Vegetable Upma

Vermicelli Veg Upma or seviyan upma Recipe

Vermicelli Veg upma or seviyan upma is a popular south indian breakfast recipe of upma. upma is traditionally made from semolina (suji) but you can also make it with vermicelli or seviyan. It is prepared from vermicelli, mixed vegetables and other spices and known as vermicelli upma. upma is light for stomach and quick to prepare.

Preparation time: 10 minutes 
Cooking time: 20 minutes 


  • Vermicelli (roasted) - 1-1/2 cup 
  • Onion (finely chopped) - 1 medium 
  • Carrots (cut into small pieces) - 1/2 cup 
  • Green beans (cut into small pieces) - 1/2 cup 
  • Green peas - 1/2 cup 
  • Peanut - 2 tbsp
  • Potato (finely chopped) - 1 medium 
  • Capsicum ( chopped) - 1/2
  • Oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 8-10
  • Turmeric powder (haldi) - 1/4 tsp
  • Green chili (finely chopped) - 2
  • Salt - to taste
  • Lemon juice - 2 tsp
  • Water - 3 cup
  • Cashews- 1/4 cup for garnishing
  • Coriander leaves (chopped) - 2 tbsp 

1. Heat 1 tablespoon of oil in a pan over low- medium heat, roast the cashews and peanut stirring continuously until they are light golden brown. It will take about 2 minutes.

2. Turn off the heat and take out the cashews and peanut over paper towel.

3. Use the same pan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds when it splutter add curry leaves and green chili, stir-fry for few seconds. (Be careful curry leaves splutter)

4. Add onion, potato, carrots, green beans, capsicum, green peas,  turmeric, and salt and cook for 5-7 minutes over medium heat. 

5. Add water. Bring it to boil over high-medium heat.

6. Add roasted vermicelli and gently mix with vegetables.

7. Reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes.

8. Gently stir in the lemon juice and roasted peanuts.

9. Garnish with roasted cashews and coriander leaves.

10. Serve hot.

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