Vermicelli Upma
Prep Time: 20 mins I Cooking Time: 30-35 mins I Serving: 3-4
Ingredients :-
For boiling :-
1 cup / 150 gms Vermicelli
2.5 cups / 600 ml Water (for Boiling)
For tempering :-
5-7 Cashew Nuts (broken)
3 tbsp / 25 gms Peanuts (raw / roasted)
1 tsp Black Mustard Seeds
1 tsp White Urad Dal (split & skinned white lentil)
1 tsp Chana Dal / Split Chickpeas
2-3 Red Chillies (whole & dried)
1 sprig Fresh Curry Leaves
2 Onions, med sized (thinly sliced)
¼ cup / 40 gms Green Peas (fresh / frozen)
¼ cup / 40 gms Carrot, finely chopped
½ cup / 40 gms Fresh Coconut, grated
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Fresh Lime Juice
Salt to Taste
3 tbsp + 1 tsp Veg Oil (divided)
Method :-
To the pan add vermicelli and dry roast for 4-5 mins on low flame until color changes to light brown. Once done dish out in a plate/bowl
Heat 2.5 cups of water in a vessel and bring it to boil
Add roasted vermicelli to the vessel and stir gently. Cook for 2-3 mins or till slightly underdone.
Drain and dish out on a plate. Fluff with a fork and drizzle 1 tsp of veg oil. Set aside for later use
Heat 1 tbsp of veg oil in a pan and add cashew nuts + groundnuts. Roast for 4-5 mins on low flame until colour changes to light golden brown. Once done dish out and set aside for later use
To the same pan, heat the remaining 2 tbsp veg oil and temper with mustard seeds + urad dal + chana dal + whole red chillies + curry leaves for 1-2 mins on low-medium heat
To the pan add sliced onion and sauté for 4-5 mins on medium heat
To the pan add peas + carrot and stir for 1-2 mins. Add salt and mix well. Cover with lid and let the vegetables cook for 7-8 mins on low flame until soft
Next add fresh grated coconut and stir for 2-3 mins on low-medium heat. Add turmeric powder + red chilli powder and mix well
Add vermicelli + roasted cashew nuts & groundnuts. Mix gently
Switch off the gas. Add Lime juice and serve hot
Time to taste:)
Enjoy with tea/coffee
Note : If using fresh peas (blanch in boiling water for 5-7 mins, med heat before)