Vermicelli Upma ( OPOS Method)
Ingredients (17)
- double roasted vermicelli1 cup
- water1 cup
- oil1 tbsp
- onion0.5 cup
- tomato0.25 cup
- green peas0.25 cup
- carrot0.25 cup
- french beans0.25 cup
- ginger1 tsp
- green chillies2
- curry leaves1 sprig
- salt0.5 tsp
- oil or ghee1 tsp
- mustard seeds0.5 tsp
- split urad dal0.5 tsp
- cashew nuts9
- coriander leaves2 tbsp
Method
- 1
In a 2-litre pressure cooker, add the oil.
- 2
Layer the onions, tomatoes, peas, carrots, beans, ginger, green chillies and curry leaves.
- 3
Add the roasted vermicelli evenly over the vegetables.
- 4
Sprinkle the salt.
- 5
Pour the water evenly over the vermicelli.
- 6
Close the cooker and cook on high heat for 1 whistle (approximately 7 minutes).
- 7
Allow the pressure to release naturally.
- 8
Fluff the vermicelli gently with a fork.
- 9
Heat 1 teaspoon of oil or ghee in a small pan.
- 10
Add the mustard seeds and allow them to splutter.
- 11
Add the urad dal and fry until golden.
- 12
Fry the cashew nuts until lightly browned.
- 13
Pour the tempering over the cooked vermicelli upma.
- 14
Garnish with chopped coriander leaves and serve hot.
Notes & variations
Double roasted vermicelli gives the best texture and prevents sticking. The ideal water ratio is 1¼ cups water for every 1 cup roasted vermicelli. Add a squeeze of lemon juice before serving for extra freshness. Serve with coconut chutney, pickle, banana or plain yoghurt. This recipe follows the OPOS (One Pot One Shot) cooking technique for quick and easy preparation.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 200 kcal | 800 kcal |
| Carbs | 29.3 g | 117.2 g |
| Protein | 5.9 g | 23.6 g |
| Fat | 6.8 g | 27.2 g |
| Fibre | 2.7 g | 10.8 g |