Vermicilli Upma
Cook Time:
15 min
Prep Time:
10 min
Servings:
4
Ingredients
- 1 ½ cups Vermicelli
- 2-3 tbsp oil
- ¾ -1 cup water
- Few curry leaves
- 2 cups cut vegetables (carrots, peas, potatoes, colored peppers, etc)
- 1 medium onion
- 1 tsp urad dal
- ½ tsp mustard seeds
- 1” ginger
- 2 green chilies
- ½ tsp asafoetida
- 2 tbsp grated coconut(optional)
- ½ tsp red chilly powder
- ½ tsp turmeric powder
- 1 tsp salt
Directions
- Heat 1 tbsp oil in a pan and roast the vermicelli for a couple of minutes and keep aside on a plate
- Heat 2 tbsp oil in a clean pan and add mustard seeds and allow them to crackle
- Next add the urad dal and roast till golden brown
- Add the slit green chilies, grated ginger & curry leaves and saute for 15 secs or so
- Now add the finely cut onions and saute till onions are translucent for a couple of minutes
- Next add the finely cut vegetables (preferable lengthwise), salt, turmeric powder, chilly powder and saute for 3-5 minutes to allow the vegetables to be half cooked
- Next add the water and mix and allow it to boil
- When the water is hot, add the roasted vermicelli, mix and cook covered on a low flame for 3-5 minutes
- Stir the mixture a few times and add the grated coconut
- Check to see that the vermicelli is cooked or sprinkle a little more water
- Turn off the flame and mix and its ready to eat