40 mins

Ingredients for Vermicelli Upma
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.



Currently displaying quantities in US Imperial Measurements
How to Cook Vermicelli Upma
- Peel and chop the onion and peel and finely grate the carrots. Heat the oil in a large pan and add the mustard seeds, cumin seeds and gram dal. When the gram dal turns golden brown add the chopped onion, curry leaves and green chillis, and sauté gently until the onion is transparent.
- Add the peas and grated carrot and cook for a few minutes until the carrot is soft. Add the water, the grated coconut and salt to taste and bring to a boil.
- Once the water comes to the boil, add the vermicelli, cover the pan and cook for about 5-7 minutes over a medium heat or until all the water is absorbed (you can add a few drops of lemon juice if it looks a little sticky). Serve hot garnished with fresh coriander.

If you are measuring using cups, the ratio is one cup of vermicelli to 1 cup of water - then add an extra ¾ cup.
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