How to make Vermicelli Upma


Thin vermicelli: 2 cups.
Oil: 1-1.5 tbsp.
Mustard seeds: 1 tsp.
Cumin seeds: 1tsp.
Urad dal: 1 tbsp.
Green chillies: 2, split lengthwise.
Curry leaves: 6-8.
Onion: 1, sliced.
French beans: 1/2 cup, chopped.
Carrots chopped: 1/2 cup.
Fresh peas:1/2 cup.
Kissan tomato ketchup: 2 tbsp.
Turmeric powder: 1/2 tsp.
Roasted peanuts: 2 tbsp
Salt to taste.


Heat a wok or a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.
Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well.
Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.
Add the tomato ketchup and 2 1/2 cups of water and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water has dried up.
Check seasoning and finish with roasted peanuts on top


Vermicelli Upma Recipe is Easy to make Snack. Vermicelli is famous as Desert Mix but Tang of Spices with Vermicelli is the best combo for your child’s Tiffin.
Vermicelli Upma is a popular breakfast recipe all over India and kids absolutely love it! Especially when you add in some vegetables along with Kissan Fresh Tomato Ketchup. Serve this Sevai Upma recipe in your child’s next tiffin.


Friday, September 1, 2017 - 12:49am


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