INGREDIENTS:
- Vermicelli - 2 cups
- Water - 2 1/2 cups
- Onion, chopped - 1 no
- Chopped vegetables (carrots, peas, beans, corn, potato, etc) -1 cup
- Green chillies, slit - 2 nos
- Ginger, grated - 1" piece
- Ghee - 1 Tbsp
- Mustard seeds - 1/4 tsp m
- Bengal gram / kadala paruppu - 1/4 tsp
- Chopped coriander leaves for garnish
- Salt - As reqd.
- Roast the vermicelli in a dry skillet or pan until golden brown.Otherwise, the upma will become sticky.This will take about 4-5 mins but stir frequently otherwise they will brown on one side only or even burn.
- Remove the fried vermicelli onto a separate plate and allow it to cool.
- Heat ghee in the same pan and Splutter mustard seeds in it.
- Add Bengal gram and green chilies.
- Add the chopped onion. When it becomes transparent, add the ginger and the vegetables.
- Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft.Sprinkle some water if necessary.
- Once the vegetables are cooked, add the water with some salt and bring to boil.
- Once the water comes to a rolling boil, add the roasted vermicelli stir well. Stirring continuously so that it doesn't clump.
- Let it cook in the open pan until the vermicelli has cooked all over and there's no water left.
- Garnish vermicelli upma with coriander leaves and serve hot.
