Name: Rice Vermicelli and Corn Upmā
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: ¼ to ½ cup (35 to 70 g) roughly chopped roasted cashews or peanuts, optional; Lime wedges; 1½ cups (200 g) fresh or frozen corn kernels; 2 tablespoons neutral oil, such as sunflower; 8 ounces (225 g) rice vermicelli (see Note); 3 tablespoons roughly chopped cilantro; 1 teaspoon salt or to taste; 2 to 3 tablespoons fresh lime juice (about 1 lime); 14 fresh curry leaves, torn, optional but recommended; ¼ teaspoon asafetida; 1 green chili, minced; ½ teaspoon ground turmeric; 2 teaspoons black mustard seeds; 1½ tablespoons split white urad dāl

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
25 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

This recipe brings back memories of a dish my bā (paternal grandmother) made frequently for breakfast or a snack. Vermicelli upmā itself is a common South Indian dish made from thin rice or semolina noodles. My bā’s spin on it always included corn, which is the perfect addition to these pleasantly tangy and nutty noodles. You can also add other veggies, such as carrots and peas, if you wish.