Vermicelli Upma

As I like to cook at home and enjoy my meals, I always like to pack lunch for both of us. Initially it was a challenge to make breakfast and also pack lunch everyday and then rush to work. Well as time went by I got better at it, and now I have many more ideas for quick and tasty lunch boxes. I remember I often used to ask my ma for suggestion, as she used to make us a variety of food and pack our lunch boxes. We got this Vermicelli from a local Indian Grocery Store, and now Vermicelli Upma is one of our favorite lunch pack.

 

Ingredients : Vermicelli Upma

• 1 cup Vermicelli
• 1 Onion sliced
• 1 small Tomato chopped
• Green Chillies
• Assorted Bell Peppers chopped (Optional)
• 1/2 cup Cauliflower
• 2 tbsp Roasted Peanuts
• 1 tbsp Raisins
• 1 tsp Lemon Juice 
• Chopped Cilantro 

For Tempering:

• 1 Dried Red Chilli
• Pinch of Asafoetida (Hing)
• 1 Strand of Curry Leaves
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1/2 tsp Chana Dal
• 1/2 tsp Urad Dal
• 1/2 tsp minced Ginger

Dry roast the Vermicelli, meanwhile boil 2 cups of water in a pan, season with salt. When the Vermicelli is roasted, you will see the color changing to light brown, pour them on the boiling water, cover and cook for about 2-3 minutes. Strain the water when the Vermicelli is about half cooked and keep it aside.

Heat oil in a pan, when the oil is hot, add the Dried Red Chilli, Asafoetida, Cumin Seeds and Mustard Seeds, let them crackle. Then add the sliced Onions, chopped Cauliflower, Green Chillies and stir fry them. As the onions become tender, add the chopped Tomatoes, roasted Peanuts, Raisins, chopped Bell Peppers and stir fry them together. You can add as many types of nuts you want as it adds to the taste. I sometimes even add Sunflower Seeds to this Upma.

Season the mixture with salt and pepper and when the onions and tomatoes are almost cooked, add the previously strained Vermicelli, cover and cook for about 2 minutes. Garnish with freshly chopped Cilantro, lemon juice and serve hot.