Vermicelli Upma | Semiya Upma | Video
Not only is this vermicelli upma (semiya upma) super easy to cook, but also suprisingly healthy and delicious!
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Servings
Ingredients
- 1 teaspoon ghee clarified butter
- 1 cup vermicelli I used thin noodles
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram urad dal
- 1 sprig of curry leaves
- A pinch of asafetida
- 1 large onion chopped
- 2 green chilies chopped
- 1 inch piece of fresh ginger
- 1 cup vegetables green beans + carrot
- 1 cup water
- ¼ cup frozen green peas
- Salt to taste
Instructions
- Heat ghee in a large frying pan over low heat. Add vermicelli. Sauté, stirring continuously, for 3-4 minutes or until golden. Set aside.
- Heat oil in the same pan over medium-high heat. Splutter mustard seeds, black gram (urad dal) and curry leaves. Stir in asafetida. Add onions, green chilies and ginger. Sauté, stirring occasionally, for 2-3 minutes or until the onions turn soft and translucent.
- Add beans and carrot. Sauté for 4-5 minutes or until the vegetables are half cooked. Pour in one cup of water. Increase the heat. Bring to the boil. Add vermicelli. Lower the heat to medium. Simmer until vermicelli is cooked and water is absorbed. Stir in green peas. Heat through.
Video
Notes
-I used thin vermicelli in this recipe. If you are using thick vermicelli, make sure you add 2 cups of water.
-You can also add chopped bell peppers or capsicums in this recipe.
-If you are using fresh green peas, add it along with the other veggies as it requires a longer cooking time.
-You can also add chopped bell peppers or capsicums in this recipe.
-If you are using fresh green peas, add it along with the other veggies as it requires a longer cooking time.
Nutrition
Serving: 1g | Calories: 323kcal | Carbohydrates: 49g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 335mg | Fiber: 8g | Sugar: 10g