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VEGETABLE VERMICELLI UPMA   

Flavors of South India in Vegetable Vermicelli Upma

Relish the rich and comforting flavors of South India with this Vegetable Vermicelli Upma. Prepared with a blend of aromatic whole spices, cashew nuts, and colorful veggies, this hearty meal is a perfect start to your day or a light dinner option. Enjoy texture, warmth, and pure happiness in every bite with this traditional, healthy, and easy-to-make upma recipe.


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Healthy Vegetable Vermicelli Upma with cashews, moong dal & aromatic South Indian flavors — rich & hearty meal.¯

Tips & Tricks for Perfect Vegetable Vermicelli Upma

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To make your Vegetable Vermicelli Upma even more flavorful, lightly roast the vermicelli before adding it to retain texture. Soaking moong dal in warm water helps ease its cooking, while adding cashews brings a rich crunch. Use freshly chopped veggies for maximum color, texture, and nutrients. Serve warm with coconut chutney or pickle for a complete meal that’s rich in flavor and tradition.

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     Step-by-Step Recipe : Vegetable Vermicelli Upma

INGREDIENTS

  • Oil – 3 tbsp 
  • Black pepper – 6
  • Cinnamon stick – 1 inch
  • Star anise – 1
  • Cloves – 6
  • Cashew nuts – 20
  • Mustard seeds – 1 tsp
  • Cumin seeds (Jeera) – 1 tsp
  • Ginger (chopped) – 1 tsp
  • Green chillies (chopped) – 3
  • Onion (small, chopped) – 1
  • Curry leaves – A handful 
  • Beans (chopped) – 3 tbsp
  • Carrot (chopped) – 3 tbsp
  • Tomato (chopped) – 3 tbsp
  • Capsicum (chopped) – 3 tbsp
  • Sweet corn – 3 tbsp
  • Peas – 3 tbsp
  • Soaked moong dal – 30 grams
  • Salt – To taste
  • Cooked vermicelli – 200 grams
  • Garam masala – 1 tsp
  • Grated coconut – 5 tbsp
  • Coriander leaves – For garnish
​Colorful Vegetable Vermicelli Upma featuring green veggies, sweet corn, and traditional South Indian spice blend.

PREPARATION STEPS

  1. Heat 3 tbsp oil in a pan. Add black pepper, cinnamon, star anise, and cloves. Fry for 1 minute.
  2. Add cashew nuts and fry till lightly golden.
  3. Add mustard seeds and cumin seeds. Let them splutter.
  4. Add chopped ginger, green chillies, onion, and curry leaves. Fry for 3 minutes or until onions soften.
  5. Add chopped vegetables – beans, carrot, tomato, capsicum, sweet corn, and peas. Sauté for about 5 minutes.
  6. Add soaked moong dal and salt. Mix well and fry for another 5 minutes.
  7. Add cooked vermicelli. Mix everything thoroughly and cook on a low flame for 7 minutes, stirring occasionally.
  8. Sprinkle garam masala, mix well.
  9. Add grated coconut and coriander leaves. Mix and turn off the flame.
  10. Serve hot and enjoy!


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