Archive | 11:59 pm

Vermicelli Spinach Upma

22 Nov

Semya Palakura Upma.

Vermicelli is boiled in water till just soft and fluffy. Freshly chopped spinach is cooked in oil along with onion and mixed with the vermicelli. Serve vermicelli spinach upma immediately.
Makes: around 2 Servings of Vermicelli Spinach Upma.


Vermicelli 1 Cup
Spinach 2 Cups Packed
Onion 1 Small
Green Chiles 2 – 3
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Wash the spinach leaves and finely chop them.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.

Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water to stop further cooking of vermicelli if necessary.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add chopped onion and green chiles.
Fry for around a minute or until onion starts to change color.
Stir in chopped spinach and salt.
Cook on low flame till spinach wilts and most of the water has been evaporated.
Then stir in cooked vermicelli and mix carefully.
Remove from heat to avoid over cooking the vermicelli.
Serve vermicelli spinach upma immediately.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan.
Variations: You can also add few tablespoons of frozen peas if desired. Check other vermicelli recipes here.
Other Names: Vermicelli Spinach Upma, Semya Palakura Upma.