Vermicelli upma for breakfast

Vermicelli upma

Vermicelli upma is easy to make and could be packed for lunch to school or office. Here is the fairly simple recipe of vermicelli upma.

1 cup vermicelli
1 ½ cups hot water
Salt as required
½ cup shallots
1 tbsp ginger
3 green chilies
Curry leaves as required
1 carrot
½ cup grated coconut
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp yellow split gram
2 tbsp cashews
2 tbsp raisins
1 tbsp + 1 tbsp coconut oil

Dry roast the vermicelli in a thick bottomed vessel, until it turns brown in colour
Heat 1 tbsp coconut oil in a pan
Sauté the finely chopped shallots, ginger, green chillies and curry leaves
Add the carrot when the shallots begins to change colour
When the carrot is almost cooked, add the roasted vermicelli
Into it add the hot water, grated coconut and salt as required
Close the lid and cook for 10 minutes on low flame
Meanwhile, heat 1 tbsp coconut oil in another pan
Fry the cashews and raisins
Keep them aside
Into the same oil add the mustard seeds, urad dal and yellow split gram
Add dried chilies and curry leaves
Roast for a while
Now add the cooked vermicelli mix
Mix well and turn off the flame
Delicious vermicelli upma is ready.

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