Vermicelli Upma

INGREDIENTS:

Vermicelli (roasted or unroasted) 1 cup
Onion, 1 large, finely chopped
Potato, 2 medium, cut into thin strips
Carrots, 1 medium chopped finely
Capsicum 1 medium chopped
Peanuts, a handful roasted
Oil 3 tbsp
Cumin seeds 1/2 tsp
Green chilies 2 slit
Curry leaves 10-12
Sugar 1 tsp
Salt as required

METHOD:

Serving Size: 4-5

Boil the vermicelli along with salt. Strain the water and wash it in running water. This will remove the surface starch and cool the vermicelli, keeping them from cooking any longer.

If you are using unroasted vermicelli, roast them in oil till golden brown.

Heat oil in a nonstick pan. Add cumin seeds and allow them to splutter.

Add the green chilis, curry leaves, chopped onions, and sauté until they turn translucent. Add the vegetables and sauté for 2 minutes.

Once the vegetables are cooked, add the vermicelli and the roasted peanuts. Mix and gently fluff the vermicelli using a spoon and fork.

Serve vermicelli upma with coconut chutney or tomato sauce.

Comments

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