Vermicelli Upma

Vermicelli upma is a simple, healthy, and nutritious breakfast recipe. Bambino vermicelli upma is full of bright vegetables which makes it a feast for the eyes. It works like a color therapy for me :)

It is easy on the stomach, high in fiber and low in calories. Give it a try!

You will need:

– Bambino/Vermicelli – 2 cups ~ – Vegetables – 1 1/2 cup  ( I used carrots and bell peppers, you can use any vegetables that you like) – Cumin seeds – 1/2 tsp – Mustard seeds – 1/4 tsp – Curry Leaves – a few springs – Turmeric powder – 1 tsp

- 1 TBSP Cashews – Red chili powder – 1/2 tsp – Salt to taste – Lemon juice – 2 tsp

Method

In a pot boil around 5 cups of water, once it comes to a rolling boil add the vermicelli and boil till soft, yet firm.

Strain the excess water by pouring it into a colander. Run the boiled vermicelli through some cold water to stop the process of cooking. I prefer to cook the vermicelli like you make pasta, rather than a one-pot thing. I prefer it light and not sticky and mushy.

In a pan add the ghee, when hot add the mustard seeds when the mustard seeds start to crackle add the cumin seeds, curry leaves, cashews, and the veggies and saute for a few minutes. Then, add turmeric powder, red chili powder, and salt. Saute till the vegetables are cooked.

Now, add the boiled vermicelli and stir well. Add the lemon juice and mix well.

Say a prayer and enjoy with coriander chutney and ketchup.