Hare Krishna Vermicelli Upma is a variation of upma made with roasted vermicelli, vegetables, and spices. This light and flavorful meal is perfect for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Vermicelli Upma is a variation of upma made with roasted vermicelli, vegetables, and spices. Prepared with love and devotion, this vermicelli upma is a beloved addition to any meal among devotees.
Serving Suggestions
Hare Krishna Vermicelli Upma can be enjoyed in various delightful ways:
- With Coconut Chutney: Serve with coconut chutney for a traditional taste.
- As a Light Meal: Perfect for a light and nutritious meal any time of the day.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 4 servings. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The upma can be enjoyed for up to two days.
PrintVermicelli Upma Recipe
Hare Krishna Vermicelli Upma is a delightful and flavorful dish, inspired by the principles of bhakti yoga. This upma combines simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup roasted vermicelli
- 2 tablespoons ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A few curry leaves
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1/4 cup chopped carrots
- 1/4 cup green peas
- 1/4 cup chopped beans
- 1/4 cup chopped capsicum
- Salt to taste
- 2 1/2 cups water
- Fresh coriander leaves, chopped (for garnish)
Instructions
Prepare Vermicelli:
- Roast Vermicelli:
- If the vermicelli is not pre-roasted, dry roast it in a pan until golden brown. Set aside.
Cook Upma:
- Heat Ghee/Oil:
- In a pan, heat ghee or oil. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves.
- Sauté Vegetables:
- Add grated ginger, chopped green chilies, carrots, peas, beans, and capsicum. Sauté for a few minutes until the vegetables are slightly tender.
- Add Water and Spices:
- Add 2 1/2 cups of water and salt to taste. Bring to a boil.
- Add Vermicelli:
- Gradually add the roasted vermicelli, stirring continuously to avoid lumps. Cook until the vermicelli absorbs the water and reaches a soft texture.
- Simmer:
- Reduce the heat and simmer for a few minutes until the upma thickens.
Serve:
- Garnish and Serve:
- Garnish with fresh coriander leaves and serve hot.
Notes
- Variation: Add a handful of roasted cashews for extra flavor and crunch.
- Storage: Store any leftover upma in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg