Wednesday, 7 November 2012

Vermicelli Upma


1 1/2  cup roasted vermicelli ( If vermicelli is not pre-roasted,  roast it in a pan with adding 1 or 2 tsp ghee  to avoid sticky upma) 
Onion- 1 medium size chopped
1 small carrot chopped
Green peas- 2 tbsp ( I didn't add)
mustard  seeds- 1tsp
urad dal- 1tsp
asafoetida- a pinch
2 green chilly- chopped
grated ginger- 1tsp
a handful of curry leaves
1tblsp roasted peanuts
turmeric powder- 1/2 tsp
Ghee/ oil- 2 tblsp
salt to taste
sugar 1/2 tsp
2-3 dry red chilies
lemon juice- 1tsp
1tbslp chopped coriander leaves


Heat ghee in a pan. Add dry red chilli, asafoetida & mustard seeds. When they will start spluttering , add urad dal. when it will change its color to light brown then add curry leaves, chopped onion & green chillies. saute for a minute or two. 
Add grated ginger. saute for some time then add carrot & green peas. cover & cook till veggies becomes soft. then add the roasted peanuts. mix well.
 Add 2 cups of hot water & turmeric powder to it. let it boil, then add the vermicelli , salt & sugar & cook till vermicelli becomes soft & absorbs the water. 
Add lemon juice to it & mix well. Garnish with chopped coriander leaves. Your upma is ready to serve now...:)

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happu honey said...

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