Vermicelli Upma Recipe – Easy Indian Breakfast with Cashews & Spices

Last Updated on 4 months by Neha Deshmukh

Vermicelli Upma Recipe – Easy Indian Breakfast with Cashews & Spices

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. But a delicious, comforting breakfast doesn’t have to be complicated. This Vermicelli Upma is my go-to when I want something warm, flavorful, and ready in under 20 minutes. It’s a South Indian classic, and honestly, once you try it, it’ll become a staple in your kitchen too! I first made this when I was craving something different from the usual poha or idli, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Vermicelli Upma is seriously a winner. It’s quick, easy, and packed with flavor. The toasted vermicelli gives it a lovely texture, and the cashews add a delightful crunch. Plus, the aromatic tempering spices just wake up your senses! It’s perfect for a busy weekday breakfast, a light lunch, or even a satisfying evening snack.

Ingredients

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

• 1 cup vermicelli
• 2 tsp oil
• 10-12 cashews
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp urad dal (split black lentils)
• ½ tsp chana dal (split chickpeas)
• ¼ tsp ginger, finely chopped
• 2 green chillies, slit
• 1 medium onion, chopped
• 1.5 cups water
• 1 sprig curry leaves
• Salt to taste
• 2 tbsp coriander leaves, chopped

Ingredient Notes

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

• Vermicelli: I prefer using the thin, roasted vermicelli (also known as sevai) for this recipe. It cooks faster and has a nice texture. You can find it at most Indian grocery stores.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for frying the cashews and tempering the spices. It adds a wonderful richness. But you can absolutely use oil if you prefer – I often use a neutral oil like sunflower or vegetable oil for everyday cooking.
• Tempering Spices: The tempering is key to the flavor of this upma. Feel free to adjust the amount of each spice to your liking. Some families also add a pinch of asafoetida (hing) to the tempering for extra flavor.
• Cashews: These add a lovely crunch, but feel free to substitute with peanuts or even leave them out if you have nut allergies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the vermicelli. Heat 2 tsp oil in a pan over medium heat. Add the vermicelli and dry roast until it turns golden brown. This usually takes about 3-5 minutes. Be careful not to burn it! Once golden, set it aside.
2. Now, let’s fry the cashews. Heat a little ghee (or oil) in the same pan. Fry the cashews until they turn golden brown and crispy. Remove them and set them aside.
3. Time for the tempering! Add a little more oil to the pan. Once hot, add the mustard seeds. Let them splutter. Then, add the cumin seeds, urad dal, and chana dal. Fry for a minute or two until the dals turn light golden.
4. Add the chopped ginger, slit green chillies, and curry leaves. Sauté for another 30 seconds until fragrant.
5. Add the chopped onion and sauté until it turns translucent. Add salt to taste.
6. Pour in the water and bring it to a boil. Once boiling, add the roasted vermicelli. Mix well to ensure the vermicelli is submerged.
7. Cover the pan and cook on low-medium heat for 8-10 minutes, or until all the water is absorbed.
8. Finally, fluff the upma with a fork. Mix in the fried cashews and chopped coriander leaves. Let it rest for 2 minutes before serving – this helps the grains separate nicely.

Expert Tips

• Don’t overcrowd the pan when roasting the vermicelli. Roast it in batches if necessary.
• Keep a close eye on the tempering spices – they can burn quickly!
• If the upma seems too dry, add a tablespoon or two of hot water.
• For a fluffier upma, use a fork to gently separate the vermicelli grains.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply substitute the ghee with oil.
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of red chilli powder, to adjust the spice level. My friend, Priya, loves adding a dash of sambar powder for extra depth.
• Gluten-Free Options: Vermicelli is typically made from durum wheat, so ensure you use gluten-free vermicelli if needed.
• Festival Adaptations: This upma is often made during Ganesh Chaturthi and Vrat (fasting) days, with slight modifications to suit dietary restrictions.

Serving Suggestions

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

• A side of coconut chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover upma 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!

1. What type of vermicelli is best for upma? Thin, roasted vermicelli (sevai) works best. It cooks quickly and has a lovely texture.
2. Can I make this upma ahead of time? It’s best enjoyed fresh, but you can roast the vermicelli and fry the cashews ahead of time to save some time in the morning.
3. How do I prevent the vermicelli from becoming sticky? Roasting the vermicelli properly and not adding too much water are key. Also, letting it rest for a couple of minutes after cooking helps the grains separate.
4. What can I substitute for cashews in this recipe? Peanuts, almonds, or even sunflower seeds are great substitutes.
5. Can I adjust the spice level of this upma? Absolutely! Add more or fewer green chillies, or a pinch of red chilli powder, to suit your taste.
6. Is this a good recipe for beginners? Yes! It’s a relatively simple recipe with straightforward instructions. Don’t be afraid to give it a try!