Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

This is a take on vermicelli usli, also known as upma — an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.

Featured in: My Auntie Taught Me The Secret To A Perfect Breakfast: Improvise. 

Tejal Rao, Alfonso “Poncho” Martinez

5 hours, plus soaking and cooling time

2 hours, plus soaking and fermenting

1 1/4 hours, plus at least 12 hours’ rising

Tejal Rao, Naoko Takei Moore

Julia Moskin, Isa Chandra Moskowitz

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