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

Last Updated on 2 months by Neha Deshmukh

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

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 my go-to when I want something flavorful, satisfying, and ready in under 30 minutes. It’s a South Indian classic, and honestly, once you try it, it’ll become a staple in your kitchen too!

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 curry leaves and lemon juice add a bright, zesty kick. Plus, it’s a fantastic way to start your day with a little bit of South Indian sunshine! I first made this when I was craving something comforting after a long trip, and it instantly felt like home.

Ingredients

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

• 2.5 cups Vermicelli noodles (approximately 200g)
• 1 small red onion, thinly sliced
• 1 tomato, sliced
• 1 tablespoon oil (vegetable, sunflower, or coconut oil work well)
• Few fresh curry leaves (about 15-20)
• 1 green chili, chopped (adjust to your spice preference)
• 1 teaspoon black mustard seeds
• Salt to taste (start with about ½ teaspoon)
• 0.5 teaspoon sugar (balances the flavors beautifully)
• 1 tablespoon ghee (or butter, if you prefer)
• 0.5 tablespoon lemon juice

Ingredient Notes

Let’s talk ingredients for a sec!

• Vermicelli: We’re using the thin, delicate vermicelli noodles here – the kind often used in Indian desserts. Roasting them is key to getting that perfect texture.
• Curry Leaves: Don’t skip these! They’re a cornerstone of South Indian cooking and add an incredible aroma and flavor. You can find them at most Indian grocery stores. If you can’t find fresh, dried will work in a pinch, but fresh is best.
• Ghee: Ghee (clarified butter) adds a richness and nutty flavor that’s just divine. It’s traditional in South Indian cuisine, but butter works beautifully too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the vermicelli. Heat a skillet over medium heat and add the vermicelli noodles. Roast, stirring constantly, until they turn golden brown. This usually takes about 5-7 minutes. Be careful not to burn them! Once golden, set aside.
2. Next, slice your onion and tomato. Chop the green chili and keep the curry leaves ready to go. Having everything prepped makes the cooking process so much smoother.
3. Now, heat the oil in the same skillet. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
4. Add the chopped curry leaves and green chili to the skillet. Sauté for about 10 seconds, until fragrant.
5. Toss in the sliced onions and a pinch of salt. Cook until the onions soften and become translucent, about 3-5 minutes.
6. Stir in the sliced tomatoes and cook until they become slightly mushy, another 3-5 minutes.
7. Add the roasted vermicelli to the skillet and mix well to combine with the onions and tomatoes. Pour in 3 cups of water and bring to a simmer. Cover and let it cook for 10-15 minutes, or until the vermicelli is soft and has absorbed most of the water.
8. Finally, fluff the upma with a fork. Adjust the salt to your liking, then stir in the lemon juice and ghee. Give it a good mix, and that’s it!

Expert Tips

• Don’t overcrowd the pan when roasting the vermicelli. Work in batches if necessary to ensure even toasting.
• Keep a close eye on the mustard seeds. They can burn quickly!
• Adjust the amount of green chili to suit your spice preference.
• If the upma becomes too dry, add a splash of hot water.

Variations

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

• Spice Level: For a milder flavor, omit the green chili. For medium heat, use one green chili. And if you like it hot, add two or even three! My friend, Priya, loves to add a pinch of red chili powder for an extra kick.
• Festival Adaptations: This upma is often made during Ganesh Chaturthi and Onam as a simple, auspicious breakfast.
• Gluten-Free: Easily make this gluten-free by using gluten-free vermicelli noodles.
• Vegetable Boost: My family loves adding finely chopped carrots, peas, or beans along with the onions and tomatoes.

Serving Suggestions

Serve this Vermicelli Upma warm, straight from the skillet. It’s fantastic on its own, but it also pairs beautifully with a cup of hot chai. A dollop of yogurt on the side is also a lovely addition.

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, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• Is this upma suitable for a packed lunch? Absolutely! It travels well and tastes great even at room temperature.
• Can I make this upma ahead of time? You can roast the vermicelli ahead of time and store it in an airtight container. Then, just follow the rest of the recipe when you’re ready to eat.
• What is the best type of vermicelli to use for upma? The thin, delicate vermicelli noodles are best.
• Can I add vegetables to this vermicelli upma? Yes, definitely! Feel free to add your favorite veggies.
• How can I adjust the tanginess of the upma? Simply add more or less lemon juice to taste.

Enjoy! I hope this Vermicelli Upma brings a little bit of joy to your breakfast table. Let me know in the comments how it turns out for you!