Vegetable Vermicelli Upuma

READY IN: 55mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups vermicelli
  • 1
    medium carrot, scraped,washed and cut into quarter inch sized cubes
  • 6
    French beans, washed and cut into quarter inch sized cubes
  • 1
    small cauliflower, washed and cut into small florets
  • 1
    inch fresh ginger, peeled,washed and finely chopped
  • 1
    medium onion, peeled,washed and finely chopped
  • 2
    green chilies, washed and slit
  • 1
    medium red capsicum, washed,de-seeded and cut into quarter inch sized cubes
  • 6
    curry leaves, washed
  • 14
    cup green peas, washed and boiled
  • 4
    tablespoons oil
  • 12
    teaspoon mustard seeds
  • 1
    tablespoon lemon juice
  • 2
    teaspoons black gram, split (urad dal)
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DIRECTIONS

  • Boil water in a pot.
  • Add a little salt.
  • Boil the carrots, beans and cauliflower in it for 10 minutes.
  • Drain.
  • Keep aside.
  • Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
  • of oil till slightly underdone.
  • Drain.
  • Refresh under cold water.
  • Keep aside.
  • Heat the rest of the oil.
  • Add mustard seeds and curry leaves.
  • Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
  • Saute until the onion turns light brown.
  • Add green chillies.
  • Add the cooked peas, carrots, beans, cauliflower, capsicum and salt.
  • Saute for 5 minutes.
  • Add the cooked vermicelli.
  • Stir gently.
  • Cook for 5 minutes.
  • Remove from heat.
  • Squeeze lemon juice over it.
  • Serve hot for breakfast!
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