Vermicelli – Vegetable Upma

vermicelli-vegetable upma

During my childhood, aayi was always there for us when we returned home from school. She had a set of dishes that she made for breakfast and another set of dishes that were evening snacks. My brother and I threw a big tantrum if she switched between the two. Vermicelli dishes like upma, idli were mainly prepared for evening snacks. We demanded different snacks every evening.

Now for Ishaan, I try to make something fresh for breakfast, lunch and dinner. But I don’t make anything for the evening snacks. I keep breakfast very simple and sometimes even make these simple dishes for lunch. One such dish that I make for breakfast and lunch is this upma. I have tried different variations of these, but he seems to like this version the best.

Ingredients:
1 and 1/2 cups vermicelli
1/4 cup carrots
1/4 cup green peas
1/4 cup green bellpepper(capsicum)
1 and 1/2 water
1/2 tea spn garam masala
1/2 tea spn sugar
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 green chillies
4-5 curry leaves
A pinch asafoetida
Oil/Ghee
1 tbl spn fresh/frozen coconut (optional)
Salt

Method:
Heat oil/ghee and fry vermicelli till it turns brownish. Take it out on a plate, keep aside.
Heat a little more oil, add mustard seeds, when they start popping, add urad dal, green chillies, curry leaves. Add the vegetables and fry for few minutes. Add little water (a couple of table spoons), cover and cook till all water is absorbed. (I do this so that vegetables soften a bit, they get completely cooked with vermicelli later).
Add garam masala, vermicelli, salt, sugar, fry for few minutes. Add remaining water, cover and let it cook completely. Garnish with coconut(if using). Serve hot.

Serves : 2
Preparation time : 30mins

Pictorial:

vermicelli-vegetable upma1

vermicelli-vegetable upma2

vermicelli-vegetable upma3

vermicelli-vegetable upma4

vermicelli-vegetable upma5

vermicelli-vegetable upma6

vermicelli-vegetable upma

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