Vegetable Vermicelli Recipe – Authentic Indian Upma Style

Last Updated on 2 months by Neha Deshmukh

Vegetable Vermicelli Recipe – Authentic Indian Upma Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vegetable Vermicelli Upma. It’s a dish my grandmother used to make, and it always felt like a warm hug in a bowl. It’s comforting, flavorful, and surprisingly easy to whip up. This isn’t just any vermicelli recipe; it’s a little slice of Indian home cooking I want to share with you.

Why You’ll Love This Recipe

This Vegetable Vermicelli Upma is the perfect blend of textures and tastes. You get the delicate crunch of roasted vermicelli, the sweetness of vegetables, and a beautiful aromatic spice blend. It’s a complete meal in itself, ready in under 30 minutes, and it’s incredibly versatile. Whether you’re looking for a quick weeknight dinner or a festive breakfast, this recipe has you covered!

Ingredients

Here’s what you’ll need to make this delicious Vegetable Vermicelli Upma:

• 2 cups vermicelli (approximately 200g)
• 1.5 cups mixed vegetables (beans, peas, carrot – about 150g)
• 1 medium onion, finely chopped
• 2 small tomatoes, finely chopped
• 2 teaspoons ginger garlic paste
• 0.25 cup mint leaves, chopped
• 1 teaspoon red chilli powder
• 1.5 teaspoons coriander powder
• 1 teaspoon garam masala powder
• 1.33 tablespoons coriander leaves, chopped (for garnish)
• 4 cups water
• Salt to taste
• 2 teaspoons oil
• 0.83 tablespoon ghee (about 12g)
• 0.25 inch cinnamon stick
• 2 cloves
• 1 cardamom
• 1 bay leaf
• 1 teaspoon fennel seeds powder

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Vermicelli: I prefer the thin variety for this upma, as it cooks quickly and absorbs the flavors beautifully. You can find it in most Indian grocery stores.
• Ghee: Don’t skip the ghee! It adds a richness and aroma that’s simply unmatched. It’s a cornerstone of Indian cooking, and really elevates the flavor. You can substitute with oil if needed, but ghee is highly recommended.
• Fennel Seeds: This is a little touch that adds a unique flavor profile. It’s common in some regional variations of upma and adds a lovely sweetness. If you don’t have fennel seeds powder, you can lightly dry roast 1 teaspoon of fennel seeds and grind them yourself.
• Vegetables: Feel free to get creative with your veggies! I love using a mix of beans, peas, and carrots, but you can add potatoes, cauliflower, or whatever you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the vermicelli. Chop your vegetables and then dry roast the vermicelli in a pan until it turns golden brown. This takes just a few minutes, but it’s crucial for getting that perfect texture. Set it aside.
2. Bring 4 cups of water to a boil. Add the vermicelli and cook for about 4 minutes, until it’s partially cooked. Drain it well and toss with a little oil to prevent it from sticking together.
3. Now for the magic! Heat the oil and ghee in a pan. Add the cinnamon, cloves, cardamom, bay leaf, and fennel seeds. Let them sizzle for a few seconds until fragrant – this is called tempering, and it’s where all the flavor begins.
4. Add the chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown and beautifully caramelized.
5. Next, add the chopped tomatoes, red chilli powder, coriander powder, garam masala, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
6. Stir in the chopped mint leaves, coriander leaves, and your prepared vegetables. Sauté for another 2 minutes.
7. Pour in 1 cup of water and cook until the vegetables are tender. Now, gently mix in the cooked vermicelli.
8. Cover the pan and let it cook for 3 minutes, allowing the flavors to meld together. Finally, garnish with a drizzle of ghee and a sprinkle of fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t overcook the vermicelli in the initial boiling step. It will continue to cook in the upma, and you want it to retain a slight bite.
• Tempering the spices in ghee is key to unlocking their full flavor potential. Be careful not to burn them!
• Adjust the amount of red chilli powder to your liking.

Variations

• My Family’s Secret: My aunt always adds a handful of cashew nuts for extra richness. It’s delicious!
• For the Spice Lovers: Add a chopped green chilli along with the ginger-garlic paste for an extra kick.
• Lemon Zest: A squeeze of lemon juice at the end brightens up the flavors beautifully.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. The flavor will be slightly different, but still incredibly delicious!

Gluten-Free Adaptation

Vermicelli is traditionally made from durum wheat, so it’s not gluten-free. However, you can find gluten-free vermicelli made from rice flour or other gluten-free grains. Look for it in health food stores or online.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of red chilli powder or omit it altogether. You can always add a pinch of cayenne pepper later if you want to increase the heat.

Festival Adaptations

This Vegetable Vermicelli Upma is a wonderful dish to serve during festivals like Navratri, where many people abstain from grains. It’s also a light and satisfying meal for any occasion.

Serving Suggestions

Serve this upma hot, on its own as a complete meal, or alongside a side of raita (yogurt dip) or a simple salad. It’s also fantastic for breakfast!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of vermicelli works best for this recipe?

I recommend using the thin variety of vermicelli. It cooks quickly and absorbs the flavors well.

Can I use frozen vegetables in this Vegetable Vermicelli?

Yes, absolutely! Just make sure to thaw them completely and pat them dry before adding them to the pan.

How can I adjust the sweetness level in this dish?

The sweetness comes from the vegetables and the fennel seeds. You can reduce the amount of fennel seeds or add a squeeze of lemon juice to balance the flavors.

What is the significance of tempering the spices in ghee?

Tempering the spices in ghee releases their essential oils, creating a more fragrant and flavorful dish.

Can this be made ahead of time? If so, how?

You can prep the vegetables and roast the vermicelli ahead of time. Store them separately and then assemble the upma just before serving.