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Vermicelli upma served on a black plate with another plate of vermicelli and lime slices visible in the background

Vermicelli upma

Vermicelli upma, also known as Seviyan upma is Indian-style vermicelli loaded with vegetables and flavored with Indian spices. It's a quick and easy vegan recipe that can be served for any meal of the day
Course Breakfast, Main Course
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 546kcal


  • Cooking pot/ wok


  • 2 cups vermicelli short Indian/ Mexican vermicelli
  • 1 cup chopped mixed vegetables like carrots, French peans, green peans
  • 1 medium-sized red onion finely chopped
  • 1 medium-sized tomato finely chopped
  • 1-2 green chilies finely chopped
  • ¼ cup chopped cilantro
  • Juice of ½ a lime adjust to taste
  • 4-5 curry leaves
  • 2 tablespoons raw peanuts
  • 1 teaspoon black mustard seeds
  • ½ teaspoon carom seeds (ajwain)
  • ¼ teaspoon red chili powder adjust to taste
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil/ olive oil
  • 3 cups water


  • Heat a pan and add vermicelli to it. Dry roast until the vermicelli turns golden brown. Keep on stirring in between to avoid burning.
  • In a pot heat some oil and add peanuts. Saute for about 2 minutes or until the peanuts turn crunchy.
  • Add mustard seeds and curry leaves. Saute for a few seconds or until the curry leaves turn fragrant.
  • Add carom seeds and saute for around 10 seconds and then add chopped onion.
  • Cook the onion until it becomes translucent.
  • Add tomato, green chili, salt, pepper, and red chili powder. Cook until the tomatoes turn soft and mushy.
  • Next, add the vegetables. Mix everything. Cover the pan and cook for around 6-7 minutes or until the vegetables are almost cooked.
  • Add roasted vermicelli mix and cook with vegetables for about a minute before adding water. Cover the pan and cook for 10 minutes on medium flame.
  • After 10 minutes, switch off the stove and don't remove the lid for at least 2 minutes.
  • After 2 minutes, remove the lid and fluff vermicelli with a fork.
  • Add chopped cilantro and lime juice. Mix. Enjoy!


  1. Don't add too much water otherwise, the vermicelli will turn soft and mushy.
  2. Feel free to add more vegetables and other ingredients like sweet corn, mushrooms, etc in the recipe.
  3. Roasted vermicelli is easily available in the market these days, buy them to fasten the process.
  4. More recipe tips and tricks are given in the post above. Please follow them to make this recipe.


Calories: 546kcal | Carbohydrates: 109g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Sodium: 290mg | Potassium: 322mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5749IU | Vitamin C: 32mg | Calcium: 59mg | Iron: 1mg