Lemon Vermicelli Upma Recipe
Ingredients (Serves 2)
1. Roasted vermicelli / semiya – 1 cup
2. Hot water – 1.5 cup
3. Oil – 2 – 3 tsp
4. Peanuts – 3 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
5. Onion – 1/3 cup, thinly sliced and halved
Curry leaves – A few
Green chilly – 1, chopped
Turmeric powder – 1 pinch
Asafoetida / hing – 1 pinch
7. Grated coconut – 1 tbsp (optional)
Cilantro – 2 tbsp, chopped
Lemon juice – 2 tsp or to taste
Grated carrot – 1 tbsp (to garnish)
9. Salt – To taste
Method
Heat oil/ghee in a pan at medium heat. Fry peanuts for a couple of minutes. Transfer to a bowl. In the remaining oil, splutter mustard seeds. Fry urad dal and chana dal for a minute or until golden. Add onion, curry leaves and green chilly. Saute until transparent. Add a pinch of tujrmeric powder and hing. Cook for a minute. Add hot water and bring to a boil. Taste-check for salt. Add roasted semiya and mix well. Cover and cook for 4 – 5 minutes over medium-low heat until done. Sprinkle fried peanuts, grated coconut, chopped cilantro and grated coconut. Add lemon juice and mix well. Serve as is or with coconut chutney.
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