Vegetable & Nuts Vermicelli

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Prep time: 00:40 HR
Cook time: 00:20 HR


Serves: 4

This dish is very popular in south India and is called a Upmaa. The pronunciation of U is like Uber and not Up. It is a healthy and nutritious savoury breakfast which balances carbohydrates, vitamins along with the benefits of nuts. It can be made and stored as well and heated in the morning for easy consumption.


  • MTR Vermicelli – 2 cups
  • Onions – 2
  • Green Chillies - 3
  • Carrot, chopped finely – 1
  • Beans, chopped finely– 25 gms
  • Peas – ¼ cup
  • Cashew – 2 tbs
  • Almonds, split – 2 tbs
  • Oil - 6 tbs
  • Mustard seeds – 1 tsp
  • Asafoetida – ¼ tsp
  • Laila Mixed Pickle


In a pan take 1 tbs of oil and roast the Vermicelli until it is golden. Slice the onions into thin long strips. Slit the green chillies. Chop carrot and beans into small pieces. Cut the capsicum into thin long slices.  Roast the nuts in a tbs of oil.

Take 4 tbs of oil in a pan. Add mustard seeds until they splutter. Add Asafoetida, onions and chillies. Once the onions turn translucent, add the chopped vegetables. Sauté for 2 minutes. Add the vermicelli. Pour 3 and 1/2 cups of water and let it boil.

Once the vermicelli is boiling, simmer the heat and cook covered. When the vermicelli is soft after around 10 minutes, boil off the excess water by removing the pan lid. Toss the nuts and capsicum with the cooked Vermicelli and serve with Laila mixed pickle.