Vegetable Vermicelli Upma Recipe - Though traditionally it is made of rava, upma is being now made with various other ingredients like vermicilli.

This is an exclusive website recipe.

Main Ingredients : Vermicelli, Potato

Cuisine : Kerala

Course : Snack

Vegetable Vermicelli Upma

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Vegetable Vermicelli Upma Recipe - how to make Vegetable Vermicelli Upma

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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Vermicelli 2 cups

  • Potato 1/2 inch cubes1 medium

  • Carrot 1/2 inch cubes1 medium

  • Cauliflower 5-6 florets

  • Green peas 1/4 cup

  • Green capsicum seeded and cubed1 medium

  • Salt to taste

  • Oil 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 2 teaspoons

  • Ginger chopped1 inch piece

  • Onion chopped1 medium

  • Green chillies slit2

  • Turmeric powder 1/4 teaspoon

  • Lemon juice 2 tablespoons

Method

Step 1

Boil potato, carrot and cauliflower in two cups of water till nearly done. Add French beans and peas and boil further for five minutes. Drain and cool.

Step 2

Heat five cups of water, bring it to a boil, add vermicelli, salt and two tablespoons of oil. Cook for one minute or till slightly underdone.

Step 3

Drain, refresh under cold water and keep aside. Heat remaining oil in a pan, temper with mustard seeds and curry leaves. Add urad dal, ginger and onion. Sauté well till the onion turns light brown.

Step 4

Add green chillies and stir. Add the cooked vegetables, green capsicum, turmeric powder and sauté for four to five minutes. Add cooked vermicelli, salt and stir gently.

Step 5

Cook for five to six minutes. Remove from heat. Mix in lemon juice and serve hot.

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