Vermicelli Upma

Vermicelli Upma
Click for full image


Vermicelli 2 cups

Oil 4 tablespoons

Salt to taste

1 Tbsp of urad dal

1 tsp of mustard seeds

1 onion, finely sliced

1 tsp of cumin seeds

Potatoes 1/2 inch cubes1 medium

Ginger chopped1 inch

1/2 cup of carrots, chopped

1/2 tsp of turmeric powder

Lemon juice 2 tablespoons

Green peas 1/4 cup

Green capsicum seeded and cubed1 medium

Cauliflower 5-6 florets

2 Tbsp of roasted peanuts

9-10 curry leaves


Heat a wok or a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.

Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well.

Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.

Add the tomato puree and 2 1/2 cups of water, and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up.

Check seasoning. Transfer to a serving bowl and finish with roasted peanuts on top and a fresh green chilli. Serve immediately.