Vermicelli Upma

 Vermicelli is traditional pasta similar to spaghetti. Although those are available in various thickness, I am using thinner. It’s high in carbohydrates; mostly made for breakfast or afternoon snack with tea.

Ingredients:
1. Vermicelli- 1 Cup
2. White Onion - 1/2 Cup
3. Tomato- 1 Medium
4. Corn - 1/4 Cup
5. Green Peas - 1/4 Cup
6. Oil - 1 TSP ( Vegetable/ Corn/ Canola/ Saffola/ Extra Virgin Olive Oil) 7. Muster Seeds - 1 TSP
8. Green Chili- 1
9. Curry Leaves- 7-8
10. Garlic Powder- 2 TSP
11. Ginger Powder- 2 TSP
12. Turmeric Powder- 1 TSP
13. Water - 2 Cups 14. Lemon juice- 2 TSP 15. Salt - 2 TSP or as per taste

Method:
1. Dry roast vermicelli until it’s browned.

2. Heat a thick bottom pan, add oil and muster seeds. Once the seeds start to sputter add curry leaves and chopped green chili. Give it a min to try.

3. Add chopped onion. Let those cook for 4-5 mins or until turned brown, translucent.

4. Add tomato, green peas and corn. You can add carrot, green beans also. 

5. Add turmeric powder, ginger powder, garlic powder and salt. Instead of using dry ginger and garlic powder, you can use freshly grated ginger and garlic as well. Mix all the veggies and spices well and cover for 3-4 min.

6. Tomato will be softened completely.

7. Now add water, vermicelli and lemon juice. If you are adding more veggies, add more water accordingly. Mix well and cover for 8-10 min. 

8. Once you open the lid, you will notice that all of water is absorbed. If some is left, let upma simmer by leaving the cover open. Serve with chopped cilantro or grated coconut.