Recipes Home: Indian Breakfast: Vermicelli Upma Receipe

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp 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 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

How to make vermicelli upma :

Chop the onions, tomatoes, potatoes, 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 cashewnuts.

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 vermecelli and simultaneously stir ( so that no lumps are formed).

Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

Serve hot with coconut chutney.

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