The light and fresh vermicelli upma is a favorite choice of breakfast in Indian household.
This flavorful yet light vermicelli upma is my savior as I always struggle with breakfast!
Breakfast is one meal which I am unable to cope with since long. Indian breakfast generally comprises of savory stuffs.
Though I can still manage with a bowl of sweet porridge or any kind of cereals, my better half simply detests sweet things in the morning! Habit is after all a habit!
I keep on hunting breakfast recipes wherever possible. But the problem is – I do not like to do a lot of cooking in the morning.
If I do, I will be so engrossed into it that it will invariably distract me from my official work and I will be in a complete mess!
This one recipe suits my routine perfectly with very less prep work involved in this. It can really be made in flat 20 minutes. I just love this kinda recipe!
This is a popular delicacy from the Southern region of India and thanks to my stay here, I am fortunate to learn their style of cooking.
This again reminds me that India has so much variety to offer in terms of food that it never fails to amaze me!
- Vermicelli – 200 gm
- Cashew nuts – ½ cup
- Vegetable oil – 2 tbsp
- Mustard seeds – ½ tsp
- Fresh curry leaves – 8 to 10
- Asafetida – ¼ tsp
- Onion – 1, small, thinly sliced
- Green chilli – 1, chopped
- Turmeric powder – 1 tsp
- Sugar – 1 tsp
- Water – 1 cup
- Salt to taste
- Green peas – ¼ cup
- Heat a small frying pan and toast the cashew nuts in hot oil until golden brown. Sprinkle salt and set aside.
- Lightly fry the green peas in the same oil until they soften and set aside.
- Heat oil in a wok over medium heat and add mustard seeds, curry leaves, asafetida. Let the mustard seeds crackle and curry leaves become crisp.
- Then add sliced onion, chopped green chilli and turmeric powder. Give it a stir and sauté till onions soften.
- Now add the vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens, for about 5 minutes. Keep checking every one minute as vermicelli may turn mushy very quickly.
- Add sugar and salt to taste and mix well. Cook till sugar dissolves.
- Stir in the toasted cashew nuts.
- Scatter the fried green peas and serve warm.
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