Vermicelli Upma
Ready In: 50 mins
Serves: 4
Ingredients
- 200 g vermicelli
- 2 liters water
- 100 g frozen green peas, defrosted
- 4 -5 tablespoons grated coconut (optional)
- 1 teaspoon black mustard seeds
- 1 teaspoon white Urad Dal, washed and soaked in hot water for 30 minutes
- 1 teaspoon channa dal, washed and soaked in hot water for 30 minutes
- 2 teaspoons green chilies, slit
- 1⁄4 teaspoon turmeric powder
- 1 tablespoon olive oil
- 3 sprigs fresh curry leaves, washed and torn
- 2 tablespoons fresh coriander leaves, washed and chopped, to garnish
- salt
- 8 -10 cashews, dry roasted, to garnish (optional)
Directions
- Boil vermicelli in 2 ltrs. of water in a pot for 5 minutes.
- Drain the water and keep vermicelli aside.
- Cut the vermicelli into smaller bits and keep aside. I used small bits of vermicelli, so this step was omitted. You get small bits of vermicelli in a bag in the shopping markets, so if you can get one of those, then use that for this recipe.
- Heat oil in a pan.
- Add mustard seeds and allow to splutter.
- Once they stop spluttering, add the dals and stir-fry for a few minutes till they turn brown in colour.
- Add turmeric powder and curry leaves. Stir-fry for 2 minutes on low heat.
- Toss in greenpeas and green chillies.
- Allow the greenpeas to cook.
- Once the peas are cooked, add the boiled vermicelli and coconut if using it. Mix thoroughly.
- Garnish with corriander leaves and cashews if using those.
- Serve hot.
- Enjoy!
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