Vermicelli upma

I have tried making vermicelli upma in a lot of way but have failed always. Somehow the taste never satisfied me. But now I can seriously say I am a fan of vermicelli upma. One of our comfort foods and can be made in a jiffy. I generally make this for breakfast and sometimes for lunch or dinner when we feel like having something light. If having for dinner, we always pair it up with omelete. When I make it for lunch, I add some coriander powder as well and serve it with Raaita. I add loads of veggies to it especially corn and tomatoes. You can add veggies of ur choice like peas, carrots, beans, potatoes etc. I use frozen veggies which has peas, carrots, corn and beans. If you are looking for something light and wholesome meal, this is it. The recipe was shared by Shruti Hash in a food group and since that time I have enjoyed making and having vermicelli upma. Thanks to her 😙 Hubby dear likes to sprinkle some haldiram bhujia and enjoys this super awesome upma and I add some tomato ketchup 😀

Ingredients:

1 cup roasted vermicelli
3/4 cup veggies of ur choice
1 small onion, chopped finely
1 big tomato, chopped finely
2 sticks of curry leaves (optional)
1 tsp mustard seeds/Raai
1/2 Cumin seeds/Jeera
1/4 tsp Garam masala
Salt to taste
1 tbsp oil
2 tbsp coriander leaves, finely chopped

Method:

Heat oil in a pan, add mustard and cumin seeds, let them crackle. Add curry leaves, saute for 10 seconds and add onions. Cook onions in low flame till they turn soft and add tomatoes. Cook till the raw smell of tomatoes goes away and they turn mushy. Add all the veggies along with salt. Cover and cook for 2 minutes. Add roasted vermicelli, mix and add 1 1/4 cup hot water. Cover the pan and let the vermicelli cook for 10 minutes in low flame. Keep checking in between and mix lightlly to avoid lumps. Close the lid and let it cook covered on low flame for 10 minutes. After 5 minutes of cooking, open and stir to avoid lumps and put back lid to let it cook on dum for next 5 minutes. Switch off flame after 10 minutes. Serve hot garnished with coriander leaves.

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