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Vermicelli Upma Recipe
Ingredients
1 tbsp oil or ghee
1 bowl vermicelli
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 green chili, chopped
10-12 curry leaves
2 tbsp peanuts
Approximately 1 glass water
1 tsp turmeric powder
Salt to taste
1 tbsp desiccated coconut
1 tbsp lemon juice
Coriander leaves (for garnishing)
Method
Heat oil or ghee in a pan on low flame.
Roast the vermicelli in the pan until it turns light brown. Remove and set aside.
In the same pan, prepare the tempering (tadka) by adding mustard seeds, urad dal, chana dal, green chili, curry leaves, and peanuts. Sauté until the lentils turn golden brown.
Add the roasted vermicelli to the tempering and mix well.
Pour enough water to cover the surface of the vermicelli.
Add salt and turmeric powder, and mix thoroughly.
Cover the pan and cook on low flame until all the water evaporates and the vermicelli is soft.
Stir in desiccated coconut, lemon juice, and garnish with coriander leaves.
Serve hot and enjoy!