Vegetable Vermicelli Upma

Potatoes, carrots, cauliflowers and green peas cooked with silky vermicelli and an aromatic tempering This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Vermicelli Upma
Main Ingredients Vermicelli, Potatoes
Cuisine Kerala, Karnataka, Tamil Nadu
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Vegetable Vermicelli Upma

  • 2 cups Vermicelli
  • 1 medium Potatoes 1/2 inch cubes
  • 1 medium Carrot 1/2 inch cubes
  • 5-6 florets Cauliflower
  • 1/4 cup Green peas
  • 1 medium Green capsicum seeded and cubed
  • to taste Salt
  • 4 tablespoons Oil
  • 1/2 teaspoon Mustard seeds
  • 2 teaspoons Split black gram skinless (dhuli urad dal)
  • 1 inch Ginger chopped
  • 1 medium Onion chopped
  • 2 Green chillies slit
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoons Lemon juice


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

Nutrition Info

Calories 1156
Carbohydrates 129.8
Protein 17.6
Fat 62.9
Other Fiber 15gm