Quick Vermicelli Upma Recipe – Cashews & Green Peas

Last Updated on 4 months by Neha Deshmukh

Quick Vermicelli Upma Recipe – Cashews & Green Peas

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavorful breakfast or snack. This Vermicelli Upma with Cashews and Green Peas is exactly that. I first made this when I was craving something warm and savory, but didn’t have a ton of time – and it’s been a family favorite ever since! It’s surprisingly easy to whip up, and the textures are just delightful. Let’s get cooking!

Why You’ll Love This Recipe

This upma is a fantastic option when you want something a little different from your usual breakfast routine. It’s ready in under 30 minutes, making it perfect for busy mornings. The delicate vermicelli, crunchy cashews, and sweet pops of green peas create a wonderful balance of flavors and textures. Plus, it’s a great way to use up any leftover cashews you might have!

Ingredients

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

• 200 gm vermicelli
• ½ – ¾ cup cashew nuts
• 2 tbsp vegetable oil (any neutral oil works well)
• 1 tsp mustard seeds
• 8-10 fresh curry leaves
• ½ tsp asafetida (hing)
• 1 small onion, finely sliced
• 1 green chilli, slit lengthwise
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 cup water
• Salt to taste
• ½ cup green peas

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vermicelli: I prefer using the thin vermicelli (also known as sevai) for this recipe, as it cooks quickly and has a lovely delicate texture. You can find it in most Indian grocery stores.
• Cashew Quality: Use good quality cashew nuts for the best flavor and crunch. I like to use slightly broken pieces – they’re often more affordable and toast up beautifully.
• Regional Oil Preferences: While I use vegetable oil, many South Indian cooks prefer using groundnut oil for its distinct flavor. Feel free to experiment!
• Asafetida Benefits: Asafetida (hing) adds a unique savory depth to the upma and is also known for its digestive properties. Don’t be scared off by the smell – it mellows out beautifully when cooked!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s toast those cashews. Heat 1 tablespoon of oil in a pan over medium heat. Add the cashew nuts and toast until golden brown and fragrant. Sprinkle with a pinch of salt and set aside.
2. In the same pan, add the remaining oil. Once hot, add the mustard seeds. Wait for them to splutter and crackle – that’s when you know they’re ready!
3. Now, toss in the curry leaves and asafetida. Sauté for a few seconds until the curry leaves become crisp and fragrant.
4. Add the sliced onion and green chilli. Sauté until the onions soften and turn translucent. Sprinkle in the turmeric powder and give it a quick mix.
5. Add the vermicelli and sauté for about a minute, coating it well with the spices.
6. Pour in the water, give it a stir, cover the pan, and cook for about 5 minutes. Keep an eye on it – you want the vermicelli to be cooked through but not mushy!
7. Once the water is absorbed and the vermicelli is cooked, stir in the sugar and salt. Cook for another minute or two until the sugar dissolves completely.
8. Finally, gently fold in the toasted cashews.
9. Garnish with the fried green peas and serve warm.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan when toasting the cashews. Work in batches if necessary to ensure they toast evenly.
• Keep a close watch on the vermicelli while it’s cooking. It can go from perfectly cooked to mushy very quickly!
• Adjust the amount of green chilli to your spice preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the cashew nuts or replace them with toasted pumpkin seeds or sunflower seeds.
• Gluten-Free Considerations: Vermicelli is typically made from durum wheat, so if you need a gluten-free option, look for vermicelli made from rice flour.
• Spice Level Adjustment: Add a pinch of red chilli powder along with the turmeric for a spicier kick. My friend, Priya, loves adding a dash of garam masala too!
• Breakfast/Brunch Adaptations: Serve with a side of coconut chutney or a dollop of yogurt for a more substantial breakfast or brunch.

Serving Suggestions

This Vermicelli Upma is delicious on its own, but it also pairs well with:

• A side of fresh fruit
• A cup of hot chai
• A cooling raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• Is this upma better with roasted vermicelli? You can definitely use roasted vermicelli! It will reduce the cooking time slightly. Just be careful not to overcook it.
• Can I use a different type of nut instead of cashews? Absolutely! Almonds, peanuts, or even walnuts would work well.
• What is asafetida and can I skip it? Asafetida is a pungent spice that adds a unique flavor. If you don’t have it, you can skip it, but it does enhance the overall taste.
• How do I prevent the vermicelli from becoming mushy? The key is to not overcook it! Keep a close eye on it and add just enough water.
• Can I make this upma ahead of time? It’s best enjoyed fresh, but you can partially prepare it ahead of time. Toast the cashews and sauté the onions and spices, then store them separately. When you’re ready to eat, simply cook the vermicelli and combine everything.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!