Vegetable Vermicelli Upma

Ingredients

• 1 1/2 cups vermicelli (MTR semiya or other brand,
  angel-hair pasta)
• 1/2 cup onions, finely chopped
• 1/2 cup carrots, cut into fine cubes
• 1/2 cup bell-peppers (capsicum), cut into small cubes
• 1/2 cup tomatoes, cut into small cubes
• 1/4 cup peas (optional)
• 1/2 tsp rasam powder (MTR or other brand)
  
• 2 tbsp cilantro (coriander leaves), chopped
  
• 3 cups water

For Seasoning

• 7-8 tsp vegetable oil
• 1 1/2 tsp urad dal (black gram)
• 1/2 tsp mustard seeds
• 5-6 green chillies, finely chopped

Preparation

1. If you're using long (angel hair) pasta or vermicelli, cut it into 1/4 inch pieces. Roast the vermicelli or pasta in 2 tsp of oil for a couple of minutes, until brown. This prevents the upma from becoming sticky. You can skip this step, if you like.
   
   
2. Heat oil in a shallow pan, and add the urad dal and mustard seeds. When the seeds start to splutter, add the add green chillies, ginger, curry leaves, and onions, bell-peppers, and carrots, along with some salt.
   
   
3. Cover and cook for 3-4 minutes on low heat, stirring occasionally, until onions become translucent, and other vegetables are cooked.
   
   
4. Add the tomatoes and peas and saute for 2 minutes. Then add the water, and cover. When the water comes to a boil, add some more salt, cilantro leaves, and rasam powder, and vermicelli.
   
   
5. Cover and cook the vegetable vermicelli upma on low heat for 5-7 minutes, stirring occasionally. Remove the lid and cook for 2 more minutes until all the water evaporates.
   
   
6. Serve the vegetable vermicelli upma hot and either plain or with chutney powder or pickle of your choice.

Related Recipes

• Vermicelli Upma
  
• Wheat Rava Upma
• Spicy Puffed Rice
• Medu Vada
• Pohe
  
• Rava Upma
  
• Sabudana Khichdi
• Bread Upma
  
• Lemon Noodles
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

About  |  Contact  |  Disclaimer | Privacy Policy