For those who are not familiar with vermicelli, think Indian pasta, a much slimmer version of the Italian spaghetti. Vermicelli is made from wheat and rice, so you can choose what you like. You also get the roasted and non-roasted variety. For making upma, you may use any type of vermicelli. It’s very quick to cook. Just throw in the tempering, add the vermicelli and water and let it cook while you finish your other chores. This is no fancy recipe, but is a healthy home-cooked breakfast option.
- 2 tbsp vegetable oil
- 2 tsp mustard seeds
- 10 – 12 fresh curry leaves
- 1 tsp asafoetida
- 1 small onion, thinly sliced
- 1 green chilli, finely chopped
- 1 tsp turmeric powder
- 200 gm vermicelli
- Salt to taste
- Heat the oil over medium heat and add mustard seeds, curry leaves, asafoetida, onion, chilli and turmeric. Give it a stir and sauté till onions soften.
- Now add vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens.
- Add salt and toss well.
- Serve warm.
This was first published in the December 2014 issue of Complete Wellbeing.
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