A delicious and tasty upma cooked with vegetables and spices - a perfect breakfast to start your day.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 PEOPLE
- 1.5 cup Whole wheat Vermicelli
- 1 small Chopped Onion
- 1/2 cup Frozen Peas and carrots
- 8 pieces of Curry leaves
- 1/8 teaspoon Mustard seeds
- 1/4 teaspoon Crushed chili peppers
- Salt to taste
- 1 tablespoon Oil
Assemble all the ingredients.
In a pan dry toast vermicelli on a low flame.
It will be done in 3 minutes. Keep a watch as it gets toasted pretty fast.
Boil water in a pan, add 2 teaspoon oil, add toasted vermicelli and let it stand in hot water for 2 minutes. Using a spoon; spoon out some vermicelli and press, if they feel soft - they are ready. If they are still crunchy keep them in hot water for another minute and a half until soft.
Drain the water and allow it to cool down completely. Keep boiled vermicelli in open and let it dry out.
Meanwhile heat oil in a kadhai/pan and add mustard seeds and curry leaves. When they start to sputter mix in chopped onions and saute for a minute. Mix in peas and carrots and cook for another 1 minute.
Mix in salt...
Crushed red chili.
Mix in boiled and cooled vermicelli..
And fold it gently with the mixture. Use a gentle hand to mix or else they will get mushy. Take it off the flame and let it sit for couple of minutes before serving.
Using a fork fluff them up and serve.