Vermicelli upma

This is one easy to do and very tasty breakfast. My mom prepares this often, but I had not got it straight anytime. Madhura sent me this recipe as well as the gorgeous picture last week. When I followed her recipe, I got the best vermicelli upma, just like my mom prepared. Thanks a lot Madhura :) .

In Bangalore, a bit of turmeric is added to this upma and served with chutney. I think they don’t add sugar. I always liked the traditional vermicelli upma, which I have explained below, compared to the one prepared with turmeric.

Vermicilli 1 and 1/2 cup
Green chillies 3
curry leaves 1 strand
Coconut 2 tbl spns
Mustard seeds 1/2 tea spn
Urad dal 1/2 tea spn
Sugar 1 tbl spn
Oil 1 tea spn
Ghee 1 tbsp

Sugar quantity can be increased or decreased according to taste. This upma tastes great when is bit sweet and spicy.

Heat ghee and fry the vermicilli till it turns out slight brown in colour, keep it aside. In the same pan pour oil add mustard seeds allow to splutter, add green chillies curry leaves, urad dal. To this add the vermicilli, sugar and salt stir together. Add 1/2 cup hot water and stir, till the vermicilli cooks (After cooking for sometime, if you feel all the water is gone and still vermicelli is not cooked, then add water in very little quantity and repeat.). To this add the grated coconut.
Serve hot.

Serves : 3
Preparation time : 10mins

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