Vermicelli Upma

On weekend morning, feel like eating hot breakfast in compare to weekdays where you can just grab bread or cereal or muffin. So I always try to make something hot to go with tea and kids milk. Had enough of poha, parathas , usually I gave my daughter for lunch her version of yellow rice which is like lemon rice but instead of rice I use vermicelli. So this time I make upma from vermicelli. This goes to sweet to savory dishes, and I just love to use it both ways, either make it sweet seviyan or spicy upma, one bag of this goes a long way.   You can again use your favorite vegetables in it , no limit on that. Due to my husband’s health and kid's choice of vegetables, I keep it simple.

Ingredients

1 cup of vermicelli (roast it and keep it aside or you can always use roasted one)

Few curry leaves

1 chopped onion

1 tsp. Mustard seeds

1 chopped green chili

Salt as per taste

Lime Juice as per taste

2 tbsp. oil

Method:

Heat a pan, add oil in it. On other burner, boil 3 cups of water.

When it hot, add green chili and curry leaves.

Add mustard seeds and cook it.

Then add onion and cook till it becomes pink.

Add your roasted vermicelli and salt and mix it.

Add boiled water, one cup at a time and cook on a medium flame, till noodles are cooked perfectly.

Add lime juice before serving and have nice hot breakfast along with your tea or coffee. 

Hearth and Soul blog hop: December - Zesty South Indian Kitchen