Vermicelli Upma

Ingredients:

½ cup  - Vermicelli

1          - Medium sized onion finely chopped

1          - Carrot finely chopped

1          - Green bell pepper finely chopped

2 tbs    - Sweet corn

1 tsp    - Ginger paste

¼ tsp   - Mustard seeds

½ tsp   - Asafoetida

1 tsp    - Split Bengal gram (chana dal)

2 tsp     - Urad dal

2 tbs    - Ghee (clarified butter)

1          - Green chilli cut into big pieces

5          - Curry leaves

¼ tsp   - Lemon Juice

1cup    - Water

Salt to taste

Coriander leaves for garnish

Preparation:

1. Take 1 tsp ghee in a saucepan and heat it on medium high.
2. Add vermicelli and roast it for about 1 minute until light golden brown.
3. Take out roasted vermicelli in plate. You can use the same pan for tempering.
4. In the same pan add 2 tbs ghee and heat on medium high.
5. When ghee is hot enough add mustard seeds, asafoetida, Bengal gram, Urad dal, green chilli and curry leaves.
6. Stir for 1 minute then add onions and ginger paste. Mix well and then add a pinch of salt to cook onions fast.
7. Now add green bell pepper and grated carrot and cook until they become soft.
8. Now add sweet corn and mix
9. Add roasted vermicelli and salt and mix
10. Add 1 cup of water and mix it well
11. Cover the sauce pan with a lid and let it cook on low heat until all the water evaporates
12. Check if vermicelli is well cooked
13. Add some lemon juice and garnish with coriander leaves
14. Serve with coconut chutney or curd

Note:

1. Quantity of water added should always be double the quantity of Vermicelli.

2. If you are making without any vegetables than quantity of water should be 1.5 times the quantity of Vermicelli.