Vermicelli Sweet Corn Usli Recipe (2024)

My husband discovered upma about six years ago. He never could remember where he saw it, but it went right to his strengths as a home cook. For as long as I knew him, 31 years, he was a huge oatmeal fan and had been using various broths to make it, adding some herbs and spices sometimes, whatever caught his fancy. Then came upma and it became a campaign to get everyone he knew to make it I wish he were here to see today's article.

Don't forget the golden raisins! For us, one of the major appeals of upma is its ability as a breakfast dish to split the difference between sweet and savory, so a handful of raisins and a spoonful of jaggery offset the onions, chilis and (in our case) garlic.

Of course, you can use rice noodles. This is a very flexible recipe, you could also substitute it with rice granules, or even oats.

I have celiac disease, hence no wheat vermicelli noodles. Could this be adapted for rice vermicelli noodles?

The tablespoon of dal here functions as a spice, so should be fried with the other spices until crisp. It shouldn't be cooked till soft like regular dal.

This upma or usli recipe is extremely flexible. You don't need to make this with coconut, coconut milk or corn. You can use carrots, peas, tomatoes, for the veggies. Use any vegetable cooking oil or ghee for that matter instead of coconut oil. Water is a good substitute for coconut milk. I have used, oats, Angel hair pasta, rice vermicelli, semolina to make this. You need to adjust the water according to what type of grains you are using to cook. Dry roast grains before cooking.

i love adding a bit of fresh grated ginger just after u sauté the vegetables. its a warmth that is so comforting. i also add a bit of sugar that seems to just round out all the flavors.

I make this dish with frozen peas and carrots, for color as well as taste. Cashews and sultanas are a treat and I add them sometimes.Tejal - please stop amping up coconut oil. It’s just not good for health. Sunflower or olive or avacado oil or even sesame oil works for this dish.

One cup of water was not enough for the type of vermicelli that I used (Mei fun- Taiwanese rice vermicelli - gluten free) so I added about 3/4 cup more water. I think this ratio really depends on what type of vermicelli you’re using.

I messed this up but it still turned out greatForgot the coconut.Also forgot the current leaves and I know curry powder is not a substitute but put in about half a teaspoon of curry powder at the onion phase and sprinkled a couple hefty pinches on at the pasta phase. I just used whole grain angel hair. Otherwise followed the recipe and it was enjoyed by all.

The dal should be browned in the oil and adds a nutty flavor.Can sub oatmeal, cracked wheat, semolina, quinoa and millets for the grain.Veg combos are chopped spinach and peas, chopped green beans, carrots, cauliflower, peas and potatoes.Eggplant and tomatoes sautéed with the onion.

Fry cashews along with mustard seeds. They will have better flavor.

½ cup cashews! Noooooo! More like a couple heaping tablespoons.

Fun, new way to use fresh corn. Otherwise, did do a few substitutions. I didn't have the "right" Asian noodles, so used linguine. Didn't have curry leaves (never have figured out where to get them in DC), so added some curry powder, as someone suggested. No idea what urad dal is, but also as others suggested, added chopped fresh ginger, a bit of crushed garlic, about a teaspoon of zahtar (wrong culture, I know, but ...?) and more cashews :D

½ cup cashews! Noooooo! More like a couple heaping tablespoons.

Fry cashews along with mustard seeds. They will have better flavor.

The dal should be browned in the oil and adds a nutty flavor.Can sub oatmeal, cracked wheat, semolina, quinoa and millets for the grain.Veg combos are chopped spinach and peas, chopped green beans, carrots, cauliflower, peas and potatoes.Eggplant and tomatoes sautéed with the onion.

I messed this up but it still turned out greatForgot the coconut.Also forgot the current leaves and I know curry powder is not a substitute but put in about half a teaspoon of curry powder at the onion phase and sprinkled a couple hefty pinches on at the pasta phase. I just used whole grain angel hair. Otherwise followed the recipe and it was enjoyed by all.

Second time I made this dish, I tripled the Serrano peppers and increased lime juice to 2 tablespoons- much better.

i love adding a bit of fresh grated ginger just after u sauté the vegetables. its a warmth that is so comforting. i also add a bit of sugar that seems to just round out all the flavors.

I went seriously wrong somewhere along the way. Despite stirring, my noodles clumped together and turned into gummy globs. The flavor was fantastic, but I had to throw out most of the dish. Maybe I turned the heat too low after adding them? Any one else have this happen?

Is the urad dal supposed to be whole or split?

I used dried coconut chips and was perfect. So glad there’s a corn recipe that’s not a summer salad!

This upma or usli recipe is extremely flexible. You don't need to make this with coconut, coconut milk or corn. You can use carrots, peas, tomatoes, for the veggies. Use any vegetable cooking oil or ghee for that matter instead of coconut oil. Water is a good substitute for coconut milk. I have used, oats, Angel hair pasta, rice vermicelli, semolina to make this. You need to adjust the water according to what type of grains you are using to cook. Dry roast grains before cooking.

I make this dish with frozen peas and carrots, for color as well as taste. Cashews and sultanas are a treat and I add them sometimes.Tejal - please stop amping up coconut oil. It’s just not good for health. Sunflower or olive or avacado oil or even sesame oil works for this dish.

One cup of water was not enough for the type of vermicelli that I used (Mei fun- Taiwanese rice vermicelli - gluten free) so I added about 3/4 cup more water. I think this ratio really depends on what type of vermicelli you’re using.

The upma I know (sometimes called upit) from Bangalore is made with something more like farina or cream of wheat than vermicelli. But I will give it a go!

My husband discovered upma about six years ago. He never could remember where he saw it, but it went right to his strengths as a home cook. For as long as I knew him, 31 years, he was a huge oatmeal fan and had been using various broths to make it, adding some herbs and spices sometimes, whatever caught his fancy. Then came upma and it became a campaign to get everyone he knew to make it I wish he were here to see today's article.