Spicy Vermicelli Upma

The dish “upma” was in the news a few years back. Floyd Cardoz, winner of the Top chef masters with his winning “Upma” dish brought it to the limelight. Traditionally it is made of rava (Semolina).  Upma is being now made with various other ingredients. No matter where you go in India, Upma is a favorite hot breakfast/brunch food. Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it! I used Vermicelli to make it and this is my version of "desi istyle" spicy noodles. you can also use regular mini macaroni pasta to make this dish.


This recipe will serve 3 people
 

Ingredients:

• 2 cups Vermicelli
• 1 diced potatoes
• 1 diced Onion
• 1/2 diced Tomato
• 1/2 cup Frozen corn kernels
• 1/2 cup Frozen green peas
• 1 diced Carrots
• 1/2 red & 1/2 green diced Bell peppers
• 4 (finely chopped) Green chilies
• 1 inch piece (finely chopped) Ginger
• 5-6 Curry leaves
• 1/2 tsp Mustard seeds 
• 1/2 tsp Cumin seeds
• 1 tsp Paprika
• 1 tsp Clove & Cinnamon powder 
• 1 tbsp Ghee / Clarified Butter
• Salt to taste
• Some chopped cilantro (For garnishing)

  Method:

1. Heat 1/2 tbsp ghee in a pan on medium heat. Add the vermicelli and roast till they get golden in color. It may take around 2 minutes. Remove them from the pan.
2. In the same pan, add the remaining 1/2 tbsp ghee. Add mustard seeds, cumin seeds, green chilies, ginger, paprika, clove & cinnamon powder and curry leaves. Cook until the mustard seeds start spluttering.
3. Add chopped onions and saute till they turn translucent.
4. Then add carrots, potatoes, bell peppers, frozen green peas, corn kernels, add salt to taste. Cook till they turn soft. It may take around 2-3 minutes. Keep stirring in between. 
5. Mean while, bring a pot of water to boil, add oil to the boiling water, (this keeps the vermicelli from becoming sticky) add the roasted Vermicelli to that and cook for two - four minutes till the vermicelli is cooked. drain the excess water.
6. Add the cooked vermicelli to the veggies and mix everything well.
7. Finally, add the chopped tomatoes. 
8. Garnish with the Cilantro and serve hot or at room Temp.