Vermicelli Upma - Traditional

Ingredientsfor 2 servings

• 1 cup Vermicelli Semiya
• 1 nos Carrot cut lengthwise-one inch, big
• 6 nos French beans — cut into small pieces-like thoran
• 2 tbsp Green peas cooked
• 1 tsp Ghee
• 1 - Red chillies (Kollamulaku)
• 1 tsp Mustard seeds
• 1 tsp Black gram (Uzhunnuparippu)
• 1 tsp Coconut oil
• 11/4 cup Water
• Salt, to taste

Preparation

1. Step 1

   Heat ghee in a big pan or a kadai.

2. Step 2

   Fry the semiya, till it becomes golden brown.

3. Step 3

   Otherwise, the upma will become sticky.

4. Step 4

   Remove the fried semiya onto a separate plate and allow it to cool.

5. Step 5

   Heat the oil in the same pan.

6. Step 6

   Let the mustard seeds crackle and dry red chillies.

7. Step 7

   Add black gram and allow it to become brown.

8. Step 8

   Add the vegetables and fry for a few seconds.

9. Step 9

   Add water.

10. Step 10

    Add salt and Stir everything together thoroughly.

11. Step 11

    Allow it to boil.

12. Step 12

    When the water boils, add the semiya and give it a good stir.

13. Step 13

    Simmer the flame and allow the water to evaporate.

14. Step 14

    I find it more With lesser amount of salt.