Vermicelli Upma.Southindian breakfast
Vermicelli Upma.Southindian breakfast

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vermicelli upma.southindian breakfast. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vermicelli Upma.Southindian breakfast is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Vermicelli Upma.Southindian breakfast is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook vermicelli upma.southindian breakfast using 18 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Vermicelli Upma.Southindian breakfast:
  1. Get 1 bowl Vermicelli
  2. Prepare 1 cup chopped onion
  3. Prepare 1/2 cup chopped capsicum
  4. Get 1/2 cup chopped carrot
  5. Take 1/4 cup boiled corn
  6. Make ready 1/4 cup peas
  7. Get 1/4 cup beans
  8. Get 8-10 curry patta
  9. Get 1 green chilli finely chopped
  10. Make ready 8-10 cashewnuts
  11. Make ready 1 tbsp soaked urad dal
  12. Get 1 tsp mustard seeds
  13. Make ready 1/2 tsp grated ginger
  14. Make ready 1/2 tsp asafoetida
  15. Take as per taste Salt
  16. Take as per requirement Coriander leaves
  17. Take 1½ cup water
  18. Take 2 tbsp ghee
Instructions to make Vermicelli Upma.Southindian breakfast:
  1. Firstly roast the vermicelli at medium flame till golden brown. Remove from the heat. In same pan heat ghee.Add mustard seeds, urad dal and cashews. Roast them well.Add currypatta,green chili, ginger and asafoetida.
  2. Add chopped onion and sauté until transparent. Add all veggies and add salt so the veggies release the moisture and cook fast.Add water bring it to boil on high flame. Add vermicelli and stir well. Cover and cook for 5 minutes on low flame. Cook till all the water absorbed. Garnish with coriander leaves and serve hot.

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