Vermicelli Upma

Golden vermicelli strands that separate perfectly, infused with the aromas of curry leaves and mustard seeds. The texture is soft, punctuated by crunchy carrots and plump peas.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 481
• Protein: 11 g
• Carbs: 88 g
• Fat: 9 g

Ingredients

• 200 g Dried rice vermicelli ( plain )
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp Whole cumin seeds
• 10 piece curry leaves
• 1 piece Onion ( finely sliced )
• 1 piece Thai chili ( chopped )
• 1 piece Carrot ( small dice )
• 50 g Green peas
• 1 pinch Turmeric powder
• 400 ml Mineral water ( boiling )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Fresh cilantro ( chopped )
• 1 pinch Fleur de sel
• 0.5 tsp Ginger powder
• 200 g Durum wheat vermicelli (Semiya) ( crushed if necessary )

Instructions

1. Toast the vermicelli

   In a skillet, heat a tablespoon of ghee. Add the rice vermicelli and wheat vermicelli. Stir constantly until they turn golden and release a nutty aroma.

2. The tarka (tempering)

   Remove the vermicelli. In the same skillet, heat the remaining ghee. Add the mustard seeds: they should sizzle and pop. Then add the cumin, chopped chili, and curry leaves.

3. Sauté the vegetables

   Add the sliced onion and ginger. Sauté until the onion is translucent. Stir in the diced carrots and peas. Cook for a few minutes to coat them in the fat.

4. Add liquid and cook

   Pour in the boiling mineral water and turmeric. Season with salt. Return the vermicelli mixture to the skillet. Cover and let absorb all the liquid over low heat. The vermicelli should be tender but not sticky.

5. Finishing

   Turn off the heat. Pour in the lemon juice and add the chopped fresh coriander. Mix gently with a fork to fluff the grains.

Chef's tips

• Do not skip the toasting step: it prevents the vermicelli from sticking and gives them that nutty flavor.
• The water must be boiling when you pour it in to maintain the cooking temperature and keep the strands distinct.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water to restore softness.