Vermicelli Upma Recipe – Peanuts & Coconut Indian Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Vermicelli Upma Recipe – Peanuts & Coconut Indian Breakfast Idea

Hey 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 a family favorite – quick to make, packed with flavor, and seriously satisfying. I first made this when I was craving something a little different from the usual poha or idli, and it’s been a regular on our breakfast table ever since!

Why You’ll Love This Recipe

This Vermicelli Upma is more than just a quick breakfast. It’s a delightful blend of textures – the soft vermicelli, the crunchy peanuts, and the fresh coconut. The aromatic tempering spices add a warmth that just feels like home. Plus, it’s super versatile! You can easily adjust the spice level or swap out ingredients to suit your taste. It’s a perfect way to start your day, or even enjoy as a light lunch or dinner.

Ingredients

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

• 2 cups Vermicelli
• 1 medium Onion, chopped
• 2 tablespoons Raw Peanuts
• 3-4 Green Chilies, finely chopped
• ?? teaspoon Lemon Juice (about 1 tbsp)
• 1 ??” 1.5 teaspoon Sugar
• 1 tablespoon Scrapped Fresh Coconut
• 1 tablespoon Chopped Coriander
• 2 tablespoons Oil
• ?? teaspoon Cumin Seeds (about 1 tsp)
• 1 teaspoon Split Black Gram (Urad Dal)
• 1 pinch Asafoetida (Hing)
• 8-10 Curry Leaves
• 1 teaspoon Pure Ghee
• Salt to taste

Ingredient Notes

Let’s talk ingredients! The star of the show is, of course, the vermicelli. You can find different types – the thin, almost hair-like variety, or a slightly thicker one. Both work beautifully, but the thinner vermicelli cooks faster.

Fresh coconut is key here. It adds such a lovely sweetness and texture. If you can’t find fresh, unsweetened desiccated coconut will do in a pinch, but trust me, fresh is best!

Now, about those tempering spices. Cumin seeds, urad dal, and asafoetida (hing) create a base flavor that’s so distinctly Indian. Asafoetida has a unique, pungent smell, but it mellows out when cooked and adds a wonderful savory depth. Don’t be scared of it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of oil in a pan. Roast the vermicelli on low flame until it turns golden brown. This takes about 5-7 minutes, and it’s important to stir frequently to prevent burning. Once golden, set it aside.
2. In the same pan, add the remaining oil. Once hot, add the cumin seeds. Wait until they start to crackle – that’s when you know they’re releasing their flavor.
3. Add the raw peanuts and urad dal. Fry them until they turn golden brown and crunchy.
4. Now, mix in the asafoetida, green chilies, and curry leaves. Sauté for about 30 seconds until fragrant.
5. Add the chopped onion with a pinch of salt. Sauté until the onions become translucent and softened.
6. Pour in 2 cups of water into the pan. Add salt, sugar, and lemon juice. Bring the mixture to a boil.
7. Stir in the roasted vermicelli. Cover the pan and cook for 3-4 minutes, or until the vermicelli is tender.
8. If the upma seems dry, sprinkle in a little more water and cook for another 2 minutes. You want it to be moist but not soggy.
9. Finally, fold in the fresh coconut, coriander, and ghee. Mix gently to combine.
10. Serve hot, garnished with extra coconut and coriander.

Expert Tips

• Don’t overcrowd the pan when roasting the vermicelli. Roast in batches if necessary.
• Keep a close eye on the tempering spices – they burn easily!
• Adjust the amount of green chilies to your spice preference.
• A good quality ghee makes all the difference in flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have quite the same richness, but it will still be delicious!
• Gluten-Free Note: Make sure to use vermicelli that is specifically labeled gluten-free if you have a gluten intolerance. Some vermicelli brands contain wheat.
• Spice Level Adjustment: My family loves a bit of a kick, but if you prefer milder flavors, reduce the number of green chilies or remove the seeds before chopping.
• Festival Adaptations: This upma is simple and pure enough to be offered as prasad during certain festivals. My grandmother used to make a slightly sweeter version for special occasions.

Serving Suggestions

Vermicelli Upma is fantastic on its own, but it also pairs well with a side of yogurt or a simple chutney. A cup of hot chai is the perfect accompaniment!

Storage Instructions

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

FAQs

1. What type of vermicelli is best for upma?

You can use either thin or slightly thicker vermicelli. Thinner vermicelli cooks faster, but both work well.

2. Can I make this upma ahead of time? If so, how do I reheat it?

You can definitely make it ahead! Store it in the fridge and reheat gently with a splash of water on the stovetop or in the microwave.

3. How can I adjust the sweetness level in the upma?

Start with 1 teaspoon of sugar and add more to taste. Some people prefer a more savory upma, while others like a hint of sweetness.

4. What is asafoetida (hing) and can I skip it?

Asafoetida is a pungent spice that adds a unique savory flavor. You can skip it if you don’t have it, but it does enhance the overall taste.

5. Can I use frozen coconut instead of fresh?

Frozen coconut can work in a pinch, but fresh coconut really elevates the flavor. If using frozen, thaw it completely and drain any excess liquid.

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

Simply sprinkle in a little more water and cook for a couple of minutes until it reaches your desired consistency.

Enjoy making this Vermicelli Upma! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!