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Sikkim · Breakfast

Vermicelli Upma

Traditional 22. Vermicelli Upma recipe

🧺 Ingredients

• 200g fine vermicelli (sev)
• 2 tbsp oil (30ml)
• ¼ tsp mustard seeds (1g)
• ¼ tsp cumin seeds (1g)
• 10–12 curry leaves (2g)
• 1 medium onion (100g), finely diced
• 2 green chillies (8g), minced
• 1 medium carrot (80g), finely diced
• ½ cup green peas (50g)
• 2 tbsp roasted peanuts (20g)
• ½ tsp turmeric
• 1 tsp salt (5g)
• 3 cups water (720ml)
• Juice of ½ lemon (15ml)
• Fresh coriander (5g)

👩‍🍳 How to make Vermicelli Upma

1. Roast vermicelli in dry pan over low heat 2 minutes until light golden and fragrant (prevents mushy texture); set aside.
2. Heat oil in large pan over medium heat.
3. Add mustard seeds, cumin seeds, curry leaves; let splutter 30 seconds.
4. Add onion; fry 2 minutes until translucent.
5. Add green chillies; fry 20 seconds.
6. Add carrot and peas; stir-fry 2 minutes.
7. Add turmeric; fry 20 seconds.
8. Pour water; bring to boil.
9. Add roasted vermicelli; stir constantly to prevent clumping.
10. Reduce to medium heat; cook 5 minutes while stirring frequently until vermicelli absorbs water and softens.
11. Add peanuts, salt, and lemon juice; toss gently.
12. Remove from heat; garnish with coriander.
13. Serve warm and fluffy.
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