Vermicelli Upma is a popular and perfect Tiffin of South India. It is a feast to eyes and tummy. An easy way to consume more vegetables and comes in hand to prepare in large quantity easily when we have more guestsâ€¦
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Yield / Serves
Roasted Vermicelli 2 cups and Water 4 Â½ cups
Chopped veggies like Onion, Tomato,Capsicum, Carrot, Cabbage, Beans etc with green peas as you like.
Slitted green chillies 3
Oil 3 tb spoons Mustard seeds, urad dal, chana dal and curry leaves for seasoning
Heat a heavy bottomed pan with oil. Add the seasoning items.
After they get spluttered and roasted add the chopped onions and green chillies. Once they get cooked add Tomatoes and stir for 2 minutes. Now add all other veggies and stir well.
Now add the vermicelli to it and roast for half a minute well. Add required salt.
Now pour the water to it and mix well. When the water starts to boil well keep the stove to the low and close the pan with a lid. Allow it to cook in low flame for 10 to 15 minutes.
Now take out the lid and keep stirring till you get confirmed that the water is completely evaporated and the vermicelli is cooked.
Garnish with coriander leaves and serve with any Chutney and coconut chutney serves very good for this. It also goes very well with Sugar. Note: Add roasted cashews when doing for special ocassions.
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