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Vermicelli Upma

Upma(also known as Uppumavu or Uppittu) is a breakfast dish, traditionally prepared from coarse rice flour. But as time changed, the dish has also transformed into many avatars like Rawa upma, Corn upma etc. Hailing from the horizons of the southern part of India, it makes obvious that the dish is quite famous among the people of South India, but it is also quite well known in the other parts as well.

Today, I would be sharing one of the avatars of traditional upma, which is prepared using Vermicelli noodles ( the main ingredient of “Seviyan Kheer”). This type of noodles is thin and short in comparison to spaghetti. The preparation time for this recipe is quite short and does not require any fancy ingredient.

Following is the list of all the ingredients which we require to prepare this breakfast recipe;

1.Vermicelli noodles

2.Onions

3.Tomatoes

4.Green chilly

5.Dry red chilly

6.Common salt

7.Urad Dal

8.Brown mustard seeds

9.Cooking oil

Except for the above-listed vegetables, you can add other veggies likes carrot, green peas, cauliflower etc. as per your choice and availability. The addition of more vegetable would make the recipe, even more, healthier than ever. Following are the steps that need to be followed to prepare this dish.

 

Step:-1  In a pan, add cooking oil and heat it at high flame. Once the oil reaches satisfactory temperature, add brown mustard seeds and wait until the popping sound of the seeds stops. As soon as the seeds are popped completely, add Urad daal and stir it for few seconds.

Step:-2  Add red chilly, chopped onions, and other vegetables and stir them for a few minutes. When the color of the onion turns into golden brown, add vermicelli noodles into the pan and roast them for 2-3 minutes. Simultaneously, on the other stove, keep water to boil on low flame.

 

[Note:- if you have bought pre-roasted vermicelli noodles, there is no need to roast them again. Hence, you can decrease the roasting time to 1 minute]

 

Step:-3  Once the noodles are roasted properly, add hot water into it along with common salt as per your taste. Cook it for 5-10 minutes till all the water gets evaporated.

[Note:- The trickiest part in the recipe is the amount of water to be added into the pan because if the quantity is excess, then the upma would be either too loose in consistency or too dry to eat. Hence I would suggest adding water in intervals]

 

Step:-4   When the water gets evaporated, the dish is ready to eat. Hence, serve it in a bowl and garnish with green coriander leaves. The recipe would taste better if consumed along with Coconut chutney or Malgapodi powder.

 

 

 

If you have any suggestions or query regarding any the recipe, feel free to comment below or contact me at pruthvish@contentcity.net. Follow us on Instagram, twitter, and facebook for getting updated regularly about upcoming contents. It’s Pruthvish Pandya bidding adieu till next time. Happy Cooking!! 🙂

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