Quick Vermicelli Upma Recipe – Indian Breakfast with Lemon & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Quick Vermicelli Upma Recipe – Indian Breakfast with Lemon & Curry Leaves

Hey everyone! If you’re anything like me, mornings can be… hectic. You want something tasty, filling, and relatively quick to get the day going. That’s where this Vermicelli Upma comes in! It’s a South Indian inspired breakfast that’s become a regular in my kitchen, and I’m so excited to share it with you. I first made this when I was craving something comforting and light, and it’s been a hit ever since.

Why You’ll Love This Recipe

This Vermicelli Upma is seriously a lifesaver. It’s ready in under 20 minutes, uses ingredients you likely already have, and is bursting with flavour. The toasted vermicelli gives it a lovely texture, and the lemon juice and coconut oil add a beautiful aroma. Plus, it’s super versatile – you can adjust the spice level to your liking and add your favourite veggies. It’s the perfect balance of comfort and convenience!

Ingredients

Here’s what you’ll need to whip up this delicious upma:

• 2 tbsp cooking oil
• 1 tsp mustard seeds
• 2 tsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 1 big onion, finely sliced
• 2 green chillies, slit
• 1 inch ginger, finely chopped
• Few curry leaves
• 1 medium carrot, diced
• A handful of green peas
• 2 cups roasted vermicelli
• 2 cups water
• Salt, as needed
• Few drops lemon juice
• 2 tbsp coconut oil

Ingredient Notes

Let’s talk ingredients for a sec! Using roasted vermicelli is key here – it gives the upma a lovely nutty flavour and prevents it from getting mushy. If you can’t find roasted vermicelli, you can lightly dry roast it in a pan until golden brown.

Don’t skimp on the coconut oil! It adds a distinct South Indian flavour that really elevates the dish. And the tempering spices – mustard seeds, urad dal, and chana dal – are the foundation of so many Indian dishes. They create a beautiful aromatic base. Trust me, the little bit of effort to temper them is so worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep. Slice your onion, finely chop the ginger, and get those green chillies slit. Dice the carrot and have your peas ready to go.
2. Heat the cooking oil in a kadai (or a deep pan) over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Now, add the urad dal and chana dal. Sauté for a minute or two until they turn golden brown. Then, toss in the curry leaves and green chillies. Let the flavours bloom for about 30 seconds.
4. Add the sliced onion, diced carrot, and green peas. Sauté until the vegetables are half-cooked and the onions turn translucent.
5. Pour in 2 cups of water and add salt to taste. Bring it to a rolling boil, then cover and let it simmer for a few minutes.
6. Reduce the flame to low. Gently add the roasted vermicelli and mix it in with a fork. This helps to separate the strands.
7. Cover the pan and cook for 4-5 minutes on low heat, or until all the water is absorbed.
8. Give it a check! If the vermicelli seems a little stiff, add ¼ cup of water and cook for another 2-3 minutes. You want it soft but not mushy.
9. Finally, drizzle with coconut oil and a few drops of lemon juice. Gently mix everything together and serve hot!

Expert Tips

• Don’t overcook the vermicelli! It will become mushy.
• Adjust the amount of green chillies to your spice preference.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the coconut oil.
• If you don’t have a kadai, a deep frying pan will work just fine.

Variations

This upma is a blank canvas for your creativity!

• Spice Level: For a mild upma, use only one green chilli or remove the seeds. For medium heat, use two chillies. And if you like it hot, add a third! My friend, Priya, loves to add a pinch of red chilli powder for an extra kick.
• Festival Adaptations: This upma is a popular offering during Ganesh Chaturthi and Onam. You can add a sprinkle of grated coconut for a more festive touch.
• Veggie Power: Feel free to add other vegetables like beans, potatoes, or capsicum.

Serving Suggestions

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

• A side of coconut chutney
• Sambar (lentil-based vegetable stew)
• A cup of hot chai (Indian tea)

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water. It might lose a little of its texture, but it will still be tasty!

FAQs

1. What is the best type of vermicelli to use for upma?

Roasted vermicelli is definitely the way to go! It has a better texture and flavour. If you can’t find it, you can roast it yourself.

2. Can I make this upma ahead of time?

While it’s best enjoyed fresh, you can partially prepare it. You can sauté the vegetables and temper the spices ahead of time. Then, just add the vermicelli and water when you’re ready to serve.

3. How can I adjust the spice level of this vermicelli upma?

Easily! Just adjust the number of green chillies you use. You can also add a pinch of red chilli powder for extra heat.

4. What can I substitute for coconut oil?

If you don’t have coconut oil, you can use vegetable oil or ghee. But coconut oil really does add a unique flavour.

5. My upma is too dry, what should I do?

Just add a little bit of hot water, a tablespoon at a time, and mix well. It should come together nicely.