If you're looking for a quick, tangy, and flavourful breakfast or snack idea, this Lemon Pepper Vermicelli Upma Recipe is a perfect choice. Made with Bambino Roasted Vermicelli, this dish combines the texture of vermicelli with the zing of lemon and the mild heat of pepper. It's a light yet satisfying South Indian-style meal that's ready in under 20 minutes!
Methods
Ingredients:
- 1 cup Bambino Roasted Vermicelli
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (optional)
- 1 green chili, chopped
- 1/2 teaspoon black pepper (freshly crushed for best flavour)
- 1/4 teaspoon turmeric powder
- Juice of 1 lemon
- Salt to taste
- A few curry leaves
- Veggies of choice
- 2 cups water
-
Chopped coriander leaves for garnish (optional)
Method:
- Heat oil or ghee in a pan. Add mustard seeds and let them splutter. Add urad dal (if using), green chili, curry leaves, and sauté for a minute.
- Add veggies of choice and sauté.
- Sprinkle turmeric powder, black pepper, and salt. Stir well so the spices release their aroma.
- Add 2 cups of water and bring it to a boil. Once boiling, add the Bambino roasted vermicelli. Mix well and cover the pan.
- Let the vermicelli cook for 5–7 minutes on low heat or until all water is absorbed and the texture is soft but non-sticky.
- Turn off the heat and squeeze fresh lemon juice over the upma. Mix gently to coat everything with the tangy lemon flavour.
- Top your Lemon Pepper Vermicelli Upma with fresh coriander, if desired. Serve hot!
This Lemon Pepper Vermicelli Upma Recipe is best served with a side of coconut chutney or plain curd. It’s a refreshing twist on traditional upma, thanks to the tang of lemon and the bite of pepper. Enjoy this delicious Lemon Pepper Vermicelli Upma Recipe any time of the day, light, easy, and full of flavour!