Ingredients
- 2 cups Vermicelli
- 1 tbsp Chana dal
- 1 tbsp Urad dal
- 1/4 tbsp Mustard seeds
- 2 tbsp Cashewnuts
- 2 tbsp Peanuts
- 1 Onions
- 2 Green chillies
- 1/2 inch Ginger
- 1 Potatoes
- 1/4 cup Peas
- 1 Carrots
- 1 Tomatoes
- 4 1/2 cups Water
- 3 tbsp Oil
- 2 tbsp Ghee
- 3 sprig Curry Leaves
- Salt to taste
How to make Vermicelli Upma
- Chop the onions, tomatoes, potatoes, and carrots into small cubes. Slit the green chilly lengthwise and grate the ginger. Keep them aside
- In a kadai, dry roast the vermicelli stirring constantly till light brown and a sweet aroma is released. Roasting of vermicelli ensures that the vermicelli does not become a mushy pulp on boiling. All the strands are separate.
- Heat the oil and add chana dal, urad dal, mustard seeds, and curry leaves. When they start to crackle, add peanuts and cashew nuts. Fry till they turn golden brown.
- Add chopped potatoes, carrots and fry for 4-5 minutes.
- Then add chillies, ginger, onions, peas, and tomatoes.
- Cook until they are done. Sprinkle some water if the vegetables start to stick.
- After that add salt and 41/2 cups of water, cover with a lid, and let it boil.
- When the water comes to boil add vermicelli and simultaneously stir ( so that no lumps are formed).
- Cover the upma with a lid for 5-6 minutes and then add 2 tbsp of ghee and stir well.
- Serve hot with coconut chutney.
