Upma, uppittu or uppumava is a quickly made dish eaten as throughout the day originating from India. It usually gets made from semolina or rice, but whole grains, corns and oats are seen too; and ofcourse vermicelli.

De spices and vegetables used can vary per region and cook. For this vegetarian vermicelli upma I used vegetables that are cheap here in the Netherlands; peas from the freezer and carrots. These are also popular to use in India; but you can replace the carrot with other tubers if they are cheaper where you live.

For this addictive upma (It has become my late-night craving snack..) I use a technique where you only use óne pan. Because everyone hates dishes. You also do not need any cooking fat; so it is healthier too!

It is not a hard technique; just a bit weird if you have never done it before maybe. You cook the carrots and garlic in a pan or wok with just enough water that they are under water. If they are almost done you add the peas and vermicelli and such. And again a tiny bit of water. From this moment on it just becomes non-stop stirring and adding tiny bits of water till the vermicelli is done.

Budget tips:

Garam masala and paprika powder (non spicy chili powder/sweet chili powder) are often cheaper at toko’s. I’m not sure if this name get used around the world.. small stores run by Chinese or Indian or Turkish people or anyone that is used to use WAY more spices then the European kitchen often does..
Instead of peanuts you can also use your own hoarded hazelnuts, pinenuts, walnuts, etc. Your local free nuts. Make sure you are allowed to forage for nuts by law ofcourse; otherwise it is nót budget friendly.
Leftovers that can be used in this dish; onion, bell pepper, parsley, coriander, leek, chicken.

Tips for big stomachs:

I would recommend to add more peas. It is all quite cheap in this dish. But the peas have more filling carbs and fibers, while also being healthier than the vermicelli. And you have to add more spices and yoghurt then too… you know what; just double the recipe. That’s what I do too; I just eat twice from it then. The recipe is for 1 person that eats on the smaller side, so it is easy to make as much of portions as you want without having any half carrots rotting away then later.

Other tips:

I alwas add a big chunk of Madamme jeanette or adjuma pepper. You can also use other fresh pepper ofcourse. Or leave all peppers out if you do not enjoy it.
For the yoghurt I use Greek one 2%. Turkish or Bulgarian 2% is also fine. It is more about the 2%.
Next to garam masala you can also use other “kinda-samish” spice mixes. Tandoori spicemix, Tandoori masala, madras, curry, kerrie, and all the lots of western names were given to curry-spices NOS. The flavours will change than a tad ofcourse.
A cooked or baked egg also goes great with this if you want some more protein.