Ingredients for Vegetable Vermicelli Upuma
- 1 cup vermicelli (thin rice noodles)
- Carrot
- French Beans
- 1/2 cup cauliflower florets
- Fresh Ginger
- 1 medium onion, finely chopped
- Green Chilies
- Red Capsicum
- 1 sprig curry leaves
- Green Peas
- Salt to taste
- 4 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 tablespoon lemon juice
- Black Gram
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How to Make Vegetable Vermicelli Upuma
- In a large pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt.
- Add the diced carrots, chopped green beans, and cauliflower florets. Boil for 10 minutes until slightly tender.
- Drain the vegetables and set aside. Rinse under cold water to stop cooking process.
- In a separate pot, cook the vermicelli in 6 cups of boiling water with salt to taste and 2 tablespoons of oil until slightly underdone (al dente). This takes about 8-10 minutes depending on the vermicelli type.
- Drain the vermicelli and rinse under cold water to prevent sticking.
- Heat the remaining 2 tablespoons of oil in a large pan or wok.
- Add the mustard seeds and curry leaves. Sauté until the mustard seeds begin to splutter.
- Add the black urad dal, chopped ginger, and onion. Sauté until the onions turn light golden brown.
- Add the green chilies and sauté for another minute until fragrant.
- Add the cooked peas, carrots, beans, cauliflower, and capsicum. Stir well and sauté for 5 minutes.
- Add the cooked vermicelli to the pan.
- Stir gently to combine all ingredients.
- Cook for another 5 minutes, stirring occasionally, until heated through.
- Remove from heat and squeeze fresh lemon juice over the Upma.
- Serve hot for breakfast, lunch, or as a snack. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
12g
Carbs
5g
