Chef Rasoi

Vermicili Upma Recipe

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.

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