Rice Vermicelli and Corn Upmā

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.