Prep Time: 20 min
Cooking Time: 20 min
- Roasted Vermicelli - 1 cup
- Onion - 3 medium sized
- Carrot - 1 small sized
- Capsicum - 1 small sized
- Beans - 5 to 7
- Green chillies (vertically slit) - 2
- Fresh grated coconut - 3 tbsp
- Thick yogurt - 1 tbsp
- Hot water - 2 cups
- Lemon juice (optional) - 1 tbsp
- Gingelly oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Split urad dhal - 1 tsp
- Bengal gram dhal - 1 tsp
- Split yellow moong dhal - 1 tsp
- Roasted, peeled peanuts - 1 tbsp
- Curry leaves - few
- Wash & finely chop vegetables; set aside.
- Heat oil in a kadai, add mustard seeds & let it splutter.
- Add rest of the seasoning ingredients one by one, saute for few sec until golden brown.
- Add chopped onion & saute until light brown.
- Add all the other chopped vegetables including green chillies & stir fry for 3 min in high flame.
- Close with lid & cook on low flame for 3 min.
- All the vegetables should be well sauteed to a light golden colour.
- Open lid, add thick yogurt, mix well & cook for a min or two.
- Pour in the hot boiling water & allow mixture to boil for 3 min.
- Now add roasted vermicelli, combine well, cover with lid, reduce flame to low; cook for about 3 min.
- Open lid, add fresh grated coconut & combine well; cover with lid; cook for 2 min.
- Open lid & cook uncovered for about 2 min so that the remaining water dries up & the upma appears non sticky.
- Drizzle lemon juice & serve hot with any pickle of your choice.
- Using gingelly oil for all upmas impart a unique flavor & taste to the recipe.
- Using hot water for the upma is just to save time.
- Add half a piece of crushed ginger if desired.
- Can also substitute yogurt with finely chopped tomatoes.