Healthy Tiffin Vermicelli Upma

 Vermicelli Upma 


Vermicelli Upma Recipe


Ingredients:

1 cup vermicelli (thin or medium)

1 tablespoon oil or ghee

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/4 teaspoon asafoetida (hing)

1 small onion, finely chopped

1 small carrot, finely chopped

1/4 cup green peas (fresh or frozen)

1 green chili, finely chopped (optional)

1/2 teaspoon ginger, grated

Few curry leaves

2 tablespoons roasted peanuts (optional)

Salt to taste

1/2 teaspoon turmeric powder

1 tablespoon lemon juice

Fresh coriander leaves, chopped for garnish

Instructions:


Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.


Add asafoetida (hing), chopped onion, and sauté until the onion turns translucent.


Add grated ginger, green chili (if using), and curry leaves. Stir-fry for a minute.


Add chopped carrots and green peas. Mix well and cook for 2-3 minutes until the vegetables are slightly tender.


Meanwhile, in a separate pot, bring water to a boil. Add salt and turmeric powder to the boiling water.


Add the vermicelli to the boiling water and cook according to the package instructions, usually for about 3-4 minutes. Make sure not to overcook the vermicelli. It should be cooked but still firm.


Drain the cooked vermicelli and rinse it under cold water to stop the cooking process. Set it aside.


Once the vegetables are cooked, add the cooked vermicelli to the pan. Mix well to combine all the ingredients.


Add salt to taste and mix well. Squeeze the lemon juice over the upma and mix again.


Garnish with roasted peanuts (if using) and freshly chopped coriander leaves.


Serve the Vermicelli Upma hot as a breakfast or snack. It can be enjoyed on its own or with coconut chutney or yogurt on the side.


Enjoy your Vermicelli Upma!



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