Vermicelli Upma is a delicious and popular South Indian breakfast dish made from vermicelli (thin pasta noodles), vegetables, and spices. It's a lighter alternative to traditional semolina (rava) upma and is equally flavorful and satisfying.

To prepare Vermicelli Upma, vermicelli is roasted in a little oil or ghee until it turns golden brown and aromatic. Meanwhile, a mixture of finely chopped vegetables such as onions, carrots, peas, bell peppers, and tomatoes is sautéed in a separate pan with mustard seeds, cumin seeds, curry leaves, green chilies, and ginger until they are tender.

Once the vermicelli is roasted and the vegetables are cooked, water or vegetable broth is added to the vermicelli along with salt and turmeric powder. The mixture is cooked until the vermicelli absorbs the liquid and becomes soft and fluffy. It's important to stir the mixture occasionally to prevent the vermicelli from sticking to the bottom of the pan.

Vermicelli Upma is typically garnished with chopped cilantro and sometimes grated coconut for added flavor and texture. It can be served hot as a standalone breakfast dish or as a light and nutritious meal any time of the day.

Vermicelli Upma is loved for its simplicity, versatility, and comforting taste, making it a favorite among both adults and children in South India and beyond.