Vegetable Vermicelli Upma

 
 

A light and yummy breakfast that can be prepared in a jiffy.

SERVES: 2

INGREDIENTS

  • 1 cup vermicelli

  • 2 tbsp finely chopped carrots

  • 2 tbsp finely chopped red bell pepper

  • 2 tbsp finely chopped green bell pepper

  • 2 tbsp finely chopped french beans

  • 2 tbsp finely chopped onions

  • 1 green chilli finely chopped

  • 1 tsp minced ginger

  • A pinch of asafoetida 

  • 1/2 tsp cumin seed powder

  • 1/2 tsp Himalayan salt

  • 1/4 tsp turmeric powder

  • 1/4 tsp crushed black pepper

  • 2 tbsp lemon juice

  • 1 1/2 tbsp ghee or oil

  • 500 ml water

  • 2 tbsp chopped cilantro

Method

  1. Take a nonstick pan, add 1/2 tbsp of ghee or oil. Roast vermicelli till golden brown and fragrant. Keep aside.

  2. In a pan, boil 500 ml water. Add vermicelli. Cook for 2-4 minutes till it is soft. Drain and cool.

  3. In a wok, add 1 tbsp of ghee or oil. Add asafoetida, turmeric, green chilli, ginger and onions.

  4. Sauté for 2 minutes. Then add carrots, bell peppers, french beans and salt. Cook till they are soft for 3-5 minutes on slow heat.

  5. Add the boiled vermicelli, crushed black pepper, roasted cumin seed powder, lemon juice and cilantro. Mix well.

  6. Serve hot with cilantro or coconut chutney or on its own.

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