Vermicelli Upma.Southindian breakfast
Vermicelli Upma.Southindian breakfast

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, vermicelli upma.southindian breakfast. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vermicelli Upma.Southindian breakfast is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Vermicelli Upma.Southindian breakfast is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Vermicelli Upma.Southindian breakfast:
  1. Get 1 bowl Vermicelli
  2. Make ready 1 cup chopped onion
  3. Prepare 1/2 cup chopped capsicum
  4. Prepare 1/2 cup chopped carrot
  5. Make ready 1/4 cup boiled corn
  6. Make ready 1/4 cup peas
  7. Make ready 1/4 cup beans
  8. Make ready 8-10 curry patta
  9. Make ready 1 green chilli finely chopped
  10. Prepare 8-10 cashewnuts
  11. Prepare 1 tbsp soaked urad dal
  12. Take 1 tsp mustard seeds
  13. Make ready 1/2 tsp grated ginger
  14. Take 1/2 tsp asafoetida
  15. Get as per taste Salt
  16. Make ready as per requirement Coriander leaves
  17. Make ready 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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