How to make Vegetable Vermicelli Upma - Potatoes, carrots, cauliflowers and green peas cooked with silky vermicelli and an aromatic tempering.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vermicelli (वरमिसेली), Potatoes (आलू)
Cuisine : Kerala, Karnataka, Tamil Nadu
Course : Snacks and Starters
Upma is usually made with semolina or suji, but this variation made with vermicelli has a addition if nutritious veggies and is really tasty too. Potatoes, carrots, cauliflowers and green peas cooked with silky vermicelli and an aromatic tempering. This healthy recipe makes a quick and nutritious breakfast any day of the week
For more recipes related to Vegetable Vermicelli Upma checkout Parsi Sev, Mixed Vegtable Sevaiyaan. You can also find more Snacks and Starters recipes like Basic Sponge Cake, Dal Sabudana(sago khichdi), Stuffed Cheeley, Flowy Mango Crisps.
Vegetable Vermicelli Upma Recipe Card
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegetable Vermicelli Upma Recipe
Vermicelli 2 cups
Potatoes 1/2 inch cubes 1 medium
Carrot 1/2 inch cubes 1 medium
Cauliflower 5-6 florets
Green peas 1/4 cup
Green capsicum seeded and cubed 1 medium
Salt to taste
Oil 4 tablespoons
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 2 teaspoons
Ginger chopped 1 inch
Onion chopped 1 medium
Green chillies slit 2
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.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.