Vermicelli Upma (Semiya Upma)

Ingredients:

1) Vermicelli (Semiya) = 1Cup.
2) Water = 2 Cups.
3) Cashew Nuts ( Jeedi Pappu) = 1 Tbl Spoon.
4) Green Chillies ( Pachhi Mirchi) = 1 or 2 Pieces.
5) Ginger (Allamu) = 1/2 Tbl Spoon.
6) Onions ( Vullipayalu) = 1piece (Medium Size).
7) Carrot = 1 Piece.
8) Potato ( Aloo Gadda) =1 Piece.
9) Oil/ghee (Neyyi) = 1 Tbl Spoon.
10) Curry Leaves (Karivepaku) = 1 Spring.
11) Bengal Gram ( Pachi Senaga Pappu) = 1/2 Tbl spoon.
12) Urad dal (Minapappu) 1/2 Tbl spoon.
13) Mustard seeds (Aavalu) = 1/4 Spoon.
14) Cumin seeds (Jeelakara) = 1/4 spoon.
15) Red chillies (Endu Mirapakayalu) = 1 Piece.
16) Turmeric powder ( Pasupu) =1/4 Spoon.

Method:

1) Take a wide pan add 1 Tbl spoon of oil /ghee and roast Vermicelli for 2 min, you can see raw Vermicelli on left side in the figure given below and Roasted Vermicelli on the right side in the figure given below.

 2)  Cut Carrot, Potato, Onions, Green Chillies, Ginger into small pieces (as shown in the fig)

3) Take another Pan add 1 table spoon of oil add Mustard seeds and wait for them to splutter then add Cumin Seeds, Urad dal, Bengal Gram, Cashew Nuts, Red Chillies and let them turn to golden colour.

4) Add Ginger, Green Chillies, Curry leaves and fry them for a minute.

5) Then add all the vegetables (Carrot, Onions, Potato etc) and cook them for a minute in the same Pan and keep the lid on the Pan until the vegetables become soft (sprinkle water if necessary while you cook them).

6) Once the vegetables are cooked add Water, Salt, Turmeric Powder and boil them once or twice then add Roasted Vermicelli and cook until the water absorbs finally add Ghee and then switch off the stove and keep Pan aside.

7) Squeeze the lemon juice on this receipe for taste, if required

NOTE : If you want to taste with coconut chutney no need to add turmeric powder.