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Vermicelli Upma

Upma is a South Indian porridge that is typically made from dry-roasted semolina (durum wheat flour), while vermicelli is a traditional, spaghetti-like pasta from 14th century Italy. Vermicelli has proven itself to be a very versatile ingredient; it is seen fried and added to rice in Egyptian cuisine, boiled in soup in Latin America cuisine and even used to make different desserts in several other parts of the world.


Vermicelli upma as the name suggests is a delectable savoury breakfast snack that fuses the traditional spices and herbs of South Indian cuisine with vermicelli noodles. An easy to recommend dish for anyone craving a light yet rich treat. Happy cooking!

You will Need

  1. ½ cup vermicelli 

  2. 1½ tsp ghee

  3. ½ cup boiled green peas

  4. 1 carrot – chopped

  5. ½ cup coconut – grated

  6. ¼ cup coriander leaves – chopped

  7. ½ red onion – finely chopped

  8. 5–6 cashews/peanuts

  9. 1 sprig curry leaves

  10. 1 dried red chilli – torn to 3 pieces

  11. ¼ inch ginger – finely chopped

  12. 1 green chilli – sliced or chopped

  13. salt to taste

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You will Use

  1. A wok or frying pan

How to prepare

  1. Heat pan. Roast the vermicelli in ½ tsp ghee until slightly fragrant. Keep aside.

  2. Heat the remainder of the ghee, then add the curry leaves and red chilli.

  3. Add the chopped onions and sauté until translucent.

  4. Then add the chopped carrots and sauté for a minute.

  5. Add the roasted vermicelli, ginger, and green chilli along with salt.

  6. Add water just enough to cover the items in the pan. Too much water will overcook the vermicelli.

  7. Separately, dry roast the nuts until slightly fragrant. 

  8. Once the vermicelli noodle is cooked through, dry out the remainder of the water on high heat.

  9. Add the green peas, coconut, roasted nuts, and coriander leaves. Mix well.

  10. Serve hot.

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