VERMICELLI UPMA RECIPE

Ingredients:

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

Vermicelli upma  preparation:

Ø       Chop the onions, tomatoes, potatoes, carrots into small cubes. Slit the green chilly lengthwise and grate the ginger. Keep them aside.

Ø       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.

Ø       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.

Ø       Add chopped potatoes, carrots and fry for 4-5 minutes.

Ø       Then add chillies,ginger ,onions, peas and tomatoes.

Ø       Cook until they are done. Sprinkle some water if the vegetables start to stick.

Ø       After that add salt and 41/2 cups of water, cover with a lid and let it boil .

Ø       When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps are formed).

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

Ø       Serve hot with coconut chutney.