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Vermicelli Semolina Upma

 INGREDIENTS:

  1. Vermicelli 1 Cup (roasted)
  2. Semolina (Sooji) 2 Cups (roasted)
  3. Onion 1 finely chopped
  4. Tomatoes 2 finely chopped
  5. Carrot, Beans, Potatoe 1 Cup finely chopped
  6. Water 4 cups or as required
  7. Salt as required
  8. Oil 3 tbsp
  9. Mustard Seeds 1 tsp
  10. Green Chilis 3-4 chopped
  11. Curry Leaves 1 sprig
METHOD:

Serving Size: 4-5

Heat oil in a pan. Add mustard seeds and allow them to splutter. Next add onions, green chilis and curry leaves.

Sauté the onions till translucent. Next add tomatoes and stir fry until they turn mushy.

Add the vegetables and cover the pan until the vegetables are cooked.

Add 4 cups water to the pan. Add salt and stir well.

When the water comes to a rolling boil add the roasted vermicelli. Cook the vermicelli till they turn semi soft. 

Next add the roasted semolina slowly with one hand while you incorporate it into the water with the other hand. 

Stir continuously till the water is absorbed. Turn off the heat when the mixture is slightly runny as the upma absorbs water very quickly and tends to dry out soon. 

Cover and let the upma rest for 5 minutes.

Serve vermicelli semolina upma with coconut chutney.















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