Vermicelli Upma

To make Vermicelli Upma, start by roasting 2 cups of unroasted vermicelli in ghee until golden. In a separate pot, bring 4 cups of water to a boil and strain the vermicelli. In another pan, heat 2 tbsp of oil and add mustard seeds, cumin seeds, and curry leaves. Sauté chopped onions for 2-3 minutes, then add grated carrot, chopped capsicum, and boiled peas and corn. Mix in spices like red chilli powder and garam masala, then add the roasted vermicelli. Finally, prepare a tempering with green cardamom and cinnamon in the remaining oil, add the dals, and mix everything together for a delicious breakfast or brunch dish.

Yes, Vermicelli Upma is a vegetarian dish as it contains no meat or animal products. It's a healthy option for vegetarians and can be enjoyed for breakfast or brunch. You can also make it vegan by substituting ghee with vegetable oil.

If you don't have vermicelli, you can substitute it with other types of pasta, such as angel hair or even rice. However, cooking times may vary, so adjust accordingly. Quinoa or couscous can also be used for a gluten-free option, but the texture and flavor will differ from traditional vermicelli upma.

To store leftover Vermicelli Upma, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply add a splash of water and microwave or heat on the stove until warmed through.

Vermicelli Upma pairs well with coconut chutney, tomato chutney, or a side of yogurt for added creaminess. You can also serve it with a fresh salad or pickles to enhance the flavors and add a refreshing touch to your meal.