This is one easy to do and very tasty breakfast. My mom prepares this often, but I had not got it straight anytime. Madhura sent me this recipe as well as the gorgeous picture last week. When I followed her recipe, I got the best vermicelli upma, just like my mom prepared. Thanks a lot Madhura 🙂 .
In Bangalore, a bit of turmeric is added to this upma and served with chutney. I think they don’t add sugar. I always liked the traditional vermicelli upma, which I have explained below, compared to the one prepared with turmeric.
Ingredients: Vermicilli 1 and 1/2 cup Green chillies 3 curry leaves 1 strand Coconut 2 tbl spns Mustard seeds 1/2 tea spn Urad dal 1/2 tea spn Sugar 1 tbl spn Oil 1 tea spn Ghee 1 tbsp Salt
Sugar quantity can be increased or decreased according to taste. This upma tastes great when is bit sweet and spicy. Method: Heat ghee and fry the vermicilli till it turns out slight brown in colour, keep it aside. In the same pan pour oil add mustard seeds allow to splutter, add green chillies curry leaves, urad dal. To this add the vermicilli, sugar and salt stir together. Add 1/2 cup hot water and stir, till the vermicilli cooks (After cooking for sometime, if you feel all the water is gone and still vermicelli is not cooked, then add water in very little quantity and repeat.). To this add the grated coconut. Serve hot.
Serves : 3 Preparation time : 10mins
Green Peas Upma
Green peas were not very common at our native before. Now a days we get them during the peas season. Whenever we got them, mom used to make some mouth watering dishes like kurma , pulav and this upma. When green peas were not available, she made this upma with only onion and rava(sooji). Both the versions are too delicious. Green peas gives a unique taste to this upma. I prepared this with frozen peas available here.
Until recently I didn’t know onion would make so much difference in taste. Just try both the versions.
Ingredients: Sooji(wheat rava) 1 cup Onion 1/2 cup Green peas 1/4 cup Mustard seeds 1/2 tea spn Asafoetida a pinch Oil/ghee 2 tea spns Sugar 1/2 tea spn Green chillies 2-3 Curry leaves 4-5 Coconut 1 tbl spn Coriander leaves 2-3 strands Salt
Method: Heat oil and add mustard. When mustard starts popping, add curry leaves(cut the leaves into two to enhance the aroma). Add asafoetida and green chillies. Add onion and fry till onions turn transparent. Add green peas and fry for 4-5 minutes. Now add sooji(rava) and fry on a low flame for around 6-7mins (take care not to burn the rava). Rava could be roasted seperately and added instead of frying it in peas mixture. Roasted rava gives a very nice texture to upma. Add salt and sugar, mix well. In a seperate bowl heat 2 cups of water. When it starts boiling, transfer it to the rava mixture. Cover and cook till all water is absorbed. Mix well. Add coconut. Garnish with coriander leaves. Serve hot with or without sev.
Serves : 2 Preparation time : 10mins
