Ingredients

2 cups of thin vermicelli
2 Tbsp of refined oil
1 tsp of mustard seeds
1 tsp of cumin seeds
1 Tbsp of urad dal
2 green chillies, split lengthwise
9-10 curry leaves
1 onion, finely sliced
1/2 cup of beans, chopped
1/2 cup of carrots, chopped
1/2 cup of fresh peas
1/2 cup of tomato puree
1/2 tsp of turmeric powder
Salt to taste
2 Tbsp of roasted peanuts

How to Make Vermicelli Upma

Heat a wok or a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside.

Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves.

Saute for 1-2 minutes and add the onions.

Mix well.

Add turmeric powder and salt and saute for 1-2 minutes.

Then add the vegetables and stir well. Allow them to cook for 3-4 minutes.

Add the tomato puree and 2 1/2 cups of water, and bring to a rolling boil.

Add the vermicelli and mix well.

Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up. Check seasoning.

Transfer to a serving bowl and finish with roasted peanuts on top and a fresh green chilli.

Serve immediately.