Vermicelli upma

I learnt to cook this upma from my mother. While preparing this upma, sometimes  the samiya can be overcooked and the upma can become all mushy. But my mother prepares the perfect upma, which is not overcooked and the samiya can be seen distinct. I have tried to make the upma exactly how she does and most of the times I have succeeded :). Yesterday I cooked this for breakfast and it came perfect. My little one  enjoyed it a lot.

Vermicelli Upma

Ingredients:

Vermicelli - 1 cup  (I used bambino vermicelli, roasted)

Onion - 1 small , finely chopped

Carrots- 1/2 cup grated (Save a little for garnishing)

Ginger - 1/2" pc, finely chopped

Green chillies - 2 , finely chopped

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Coconut - 1/4 cup, grated

Water - 2 cups

Salt

Oil

Heat the oil. Add mustard seeds followed by cumin seeds.

When they finish popping, add green chillies and ginger. Saute them for a few seconds.

Now add the onion and saute them until the onion becomes transparent. Add carrots.

When the carrots are cooked, add water. When the water starts boiling, add salt and mix well.

Add the vermicelli, stir well and reduce the heat.

Cover the pan with a lid and allow the vermicelli to cook.

Once vermicelli is fully cooked, add coconut and mix well.

Garnish with grated carrots and coriander leaves.

Serves 2-3

Note:

*You can add cashews or peanuts and roast it before adding the onions.


Sending this to the Cooking with seeds-Wheat event at Veggie Platter by Suma


and to the Kids Delight event at Now Serving guest hosted by Priya