Name: Vermicelli Upma recipe by Shwetangi Teredesai at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 cup Vermicelli (semiya) (thin or thick); 1/2 teaspoon Mustard Seeds; 1-2 sprigs Curry Leaves; 1 large Onion, finely chopped; 2-3 Green Chillies, finely chopped; 1/2 teaspoon grated Ginger; 4 tablespoons Carrot; 4 tablespoons Capsicum; 4 tablespoons Fresh or Frozen Green Peas; 4 tablespoons Fresh or Frozen Sweet Corn; 1/4 teaspoon Turmeric Powder (optional); 2 tablespoons chopped Coriander Leaves; Salt; 1 tablespoons Cooking Oil; 1¾ cups + 2 tablespoons hot Water

Ingredients Serving: 2

1 cup Vermicelli (semiya) (thin or thick)
1/2 teaspoon Mustard Seeds
1-2 sprigs Curry Leaves
1 large Onion, finely chopped
2-3 Green Chillies, finely chopped
1/2 teaspoon grated Ginger
4 tablespoons Carrot
4 tablespoons Capsicum
4 tablespoons Fresh or Frozen Green Peas
4 tablespoons Fresh or Frozen Sweet Corn
1/4 teaspoon Turmeric Powder (optional)
2 tablespoons chopped Coriander Leaves
Salt
1 tablespoons Cooking Oil
1¾ cups + 2 tablespoons hot Water

Instructions

Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.
Heat oil in kadai. Add mustard seeds and allow them to sputter. Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.
Add chopped carrot, green peas,Sweet Corn, chopped Capsicum and turmeric powder. Sprinkle salt over it and mix well.
Pour 2-tablespoons water and cook covered on low flame until vegetables become soft for around 3-4 minutes.
Add roasted vermicelli.
Add 1¾ cups hot water and let it boil for a minute.
Mix well and cover it with a lid.
Cook until water is absorbed for around 5-7 minutes. Stir in between occasionally to prevent sticking.
Turn off flame and transfer semiya upma to a serving bowl

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