Vermicelli Upma

Vermicelli Upma

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

2 tablespoons - vegetable oil

1 teaspoon - mustard seeds

1 teaspoon - cumin seeds

1 teaspoon - gram dal

1 small - onion

8 - 10 - curry leaves

3 - green chillies

1½ oz - frozen peas (petits pois)

3½ oz - carrots

1¾ pints - water

1 oz - fresh grated coconut

  - salt

12 oz - vermicelli

  - fresh coriander (to garnish)

  1. Peel and chop the onion and peel and finely grate the carrots. Heat the oil in a large pan and add the mustard seeds, cumin seeds and gram dal. When the gram dal turns golden brown add the chopped onion, curry leaves and green chillis, and sauté gently until the onion is transparent.
  2. Add the peas and grated carrot and cook for a few minutes until the carrot is soft. Add the water, the grated coconut and salt to taste and bring to a boil.
  3. Once the water comes to the boil, add the vermicelli, cover the pan and cook for about 5-7 minutes over a medium heat or until all the water is absorbed (you can add a few drops of lemon juice if it looks a little sticky). Serve hot garnished with fresh coriander.