Vermicelli Upma (Traditional Method)

Ingredients (18)

• roasted vermicelli1 cup
• water1.75 cup
• oil2 tbsp
• mustard seeds1 tsp
• split urad dal1 tsp
• chana dal1 tsp
• cashew nuts10
• onion1
• green chillies2
• ginger1 tsp
• curry leaves1 sprig
• carrot0.5 cup
• green peas0.25 cup
• french beans0.25 cup
• salt1 tsp
• lemon juice1 tbsp
• fresh coriander leaves2 tbsp
• ghee1 tbsp

Method

1. 1

   If using unroasted vermicelli, dry roast it over medium heat until light golden. If using roasted vermicelli, skip this step.

2. 2

   Heat the oil in a heavy-bottomed pan or kadai.

3. 3

   Add the mustard seeds and allow them to splutter.

4. 4

   Add the urad dal, chana dal and cashew nuts. Fry until lightly golden.

5. 5

   Add the ginger, green chillies and curry leaves. Sauté for 30 seconds.

6. 6

   Add the chopped onions and cook until soft and translucent.

7. 7

   Add the carrots, beans and green peas. Sauté for 2–3 minutes.

8. 8

   Pour in the water and add the salt.

9. 9

   Bring the water to a rolling boil.

10. 10

    Reduce the heat to low and gradually add the roasted vermicelli while stirring continuously.

11. 11

    Cover and cook on low heat for 5–7 minutes, or until the vermicelli is tender and all the water has been absorbed.

12. 12

    Turn off the heat and allow the upma to rest, covered, for 2 minutes.

13. 13

    Fluff gently with a fork.

14. 14

    Add the lemon juice, coriander leaves and ghee (if using).

15. 15

    Serve hot with coconut chutney, pickle, banana or plain yoghurt.