Vermicelli Upma
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Vermicelli – 200 gm
  • Cashew nuts – ½ cup
  • Vegetable oil – 2 tbsp
  • Mustard seeds – ½ tsp
  • Fresh curry leaves – 8 to 10
  • Asafetida – ¼ tsp
  • Onion – 1, small, thinly sliced
  • Green chilli – 1, chopped
  • Turmeric powder – 1 tsp
  • Sugar – 1 tsp
  • Water – 1 cup
  • Salt to taste
  • Green peas – ¼ cup
  1. Heat a small frying pan and toast the cashew nuts in hot oil until golden brown. Sprinkle salt and set aside.
  2. Lightly fry the green peas in the same oil until they soften and set aside.
  3. Heat oil in a wok over medium heat and add mustard seeds, curry leaves, asafetida. Let the mustard seeds crackle and curry leaves become crisp.
  4. Then add sliced onion, chopped green chilli and turmeric powder. Give it a stir and sauté till onions soften.
  5. Now add the vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens, for about 5 minutes. Keep checking every one minute as vermicelli may turn mushy very quickly.
  6. Add sugar and salt to taste and mix well. Cook till sugar dissolves.
  7. Stir in the toasted cashew nuts.
  8. Scatter the fried green peas and serve warm.
Recipe by Flavor Quotient at