Vermicelli Upma Recipe – Quick & Easy Breakfast Idea

Vermicelli is always on my go-to breakfast list! Many of us have enjoyed it as the sweet dish Sevaiya, a comforting treat made with milk and cardamom. But in South India, vermicelli isn’t just reserved for sweets. It’s also a popular ingredient for savory breakfast dishes, like the classic Vermicelli Upma, making it a versatile choice for mornings.

What is Vermicelli?

Vermicelli is a type of pasta that originates from Italy, but it is widely used in various cuisines around the world. The word "vermicelli" comes from the Italian word "verme," meaning "worm," which refers to its long, thin, cylindrical shape. It is typically made from wheat flour or rice flour, depending on the region.

In South India, vermicelli has been embraced and adapted into regional dishes like Vermicelli Upma and Sevaiya, which are popular for breakfast or as a snack. In India, vermicelli is made using wheat flour or rice flour, with wheat vermicelli being the most commonly used in savory dishes like upma and kheer (a sweet pudding). The Indian version has evolved significantly, often made with roasted semolina (rava), giving it a unique flavor and texture.

Readymade Roasted Vermicelli is considered a premium version of regular vermicelli, offering a richer taste and texture. In today’s kitchens, vermicelli continues to be a favorite due to its quick cooking time, versatility, and ability to absorb the flavors of spices, broths, and sauces. It can be served as a main dish, snack, dessert, or even as a side dish.

Ingredients Required & How to Cook?

•  Cup vermicelli (roasted or roast it yourself)
• 1 tablespoon oil (or ghee for extra flavor)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds (optional)
• A few curry leaves
• 1 small onion, finely chopped
• 1 small carrot, grated or chopped
• 1/4 cup peas (optional)
• 1-2 green chilies, slit
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 1.5 cups water
• Fresh coriander leaves, for garnish
• A squeeze of lemon juice (optional)

Step 1 Heat Oil and Temper the Spices: In a pan, heat the oil over medium heat. Add mustard seeds, cumin seeds (if using), and curry leaves. Let them splutter and release their fragrance.

Step 2 Sauté the Vegetables: Add the chopped onion and sauté until it turns soft and translucent. Then, add the grated carrots and peas (if using). Cook for 2-3 minutes until the vegetables are tender.

Step 3 Cook the Vermicelli: Add the roasted vermicelli to the pan and stir well. Toss it in the oil and spices for 1-2 minutes to coat everything evenly.

Step 4Add Water and Spices: Pour in the water and add turmeric powder and salt. Stir and let the water come to a boil.

Step 5 Simmer and Cook: Once the water starts boiling, reduce the heat to low, cover the pan, and cook for about 5-7 minutes or until all the water is absorbed and the vermicelli is soft.

Step 6 Garnish and Serve: Garnish with fresh coriander leaves and a squeeze of lemon juice for extra freshness. Serve hot with chutney or yogurt on the side.

Thank you