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Vegetable Vermicelli Upma

This dish is a treat to my eyes. It’s so colorful and tasty. Also it can be prepared within no time. It’s a super hit at our home as a after school snack.


Carrot – 1
Potato – 1
Beans – 5
Onion – 1 small one
Tomatoes – 2
Vermicelli – 1 cup
Water – 2 cups
Green chilli – 1 or depends on your taste
Garam masala –  2 pinches (optional)
Salt as required


Oil 2 spoons
Urad dhal
Chana dhal
Curry leaves

Ghee 1 spoon
Cashewnut pieces -few
Coriander leaves.

Heat a medium sized pan.
After it turns hot, add oil, mustard. When the mustard splutters, add jeera, urad, channa dhal, curry leaves and greenchilli. Let the dhals/lentils get lightly roasted, next, add all the chopped veggies and cook.
Add 2 cups of water and salt.
When the water starts to boil, add Vermicelli and mix well and cover.
Let it cook for about 10 minutes until all the Vermicelli is cooked.
Reduce the flame to low and keep it covered for about 5 minutes and switch off.
For garnish:
Heat a spoon of ghee and fry the cashew nut bits. Add it to Upma along with chopped cilantro.
Serve hot with pickle or chutney.




Author: Gayathri Vamsi


Gayathri is originally from India. She lived abroad for more than a decade. She spent 8 years in Seattle, USA before relocating to Bangalore (Namma Bengaluru!). As a mother of two young boys, she juggles between multiple roles and responsibilities. She is passionate about getting a sense of accomplishment in anything she deals with. She is very keen on providing fresh and nutritional food to her family. She believes that the ability to triumph begins with you! Cooking, Churning easy Indian recipes and fusion recipes, Teaching, Emceeing and actively participating in giving back to Society are where her heart lies in.

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