Vermicelli upma with Avakkai

The mornings when I have planned for making upma, vermicelli comes as a savour. As I said earlier my family loves south Indian breakfast, but the challenge is to make it wholesome and nutritious. 

My formula is to increase vegetables and reduce carbohydrates. Many times my husband even exclaiming this is full of vegetables!! Yes my intention is to give you a balanced meal. 

So here you go.

Vermicelli Upma with vegetables

Ingredients

1 1/2 cup roasted vermicelli 

1 potato chopped into small cubes

1/2 cup chopped cauliflower florets

1 green bell pepper chopped

1 medium onion chopped

2 green chilies chopped

A small piece of ginger chopped

1 tablespoon coriander leaves

1/4 cup green peas( I have frozen shelled peas)

Salt as required

1/2 tsp crushed black pepper

For tempering

1 tablespoon gingelly oil

1/2 mustard seeds

1/2 urad dal

Tips

I cook vermicelli, peas by adding little salt in 3 cups of  hot water.  It makes it fluffy and non sticky. 

Rest of the vegetables are cooked in oil and mixed towards the end.

Method

* In a heated kadai add hot water, vermicelli and peas, add little salt, mix in and cook till soft and fluffy. Keep aside.

* In another smaller pan pour oil, add mustard seeds and urad dal, allow mustard to splutter, add onion, green chilies and ginger, saute for a while, add potato, cauliflower and cook for about 5 to 6 minutes until potatoes are well cooked, if needed add 1/2 cup of water. Once all vegetables are soft, turn off the stove. 

* Toss the cooked vegetables into prepared vermicelli, adjust salt, add chopped bell pepper, coriander leaves. Gently toss in all the ingredients. 

*Serve warm with choice of your pickle and curd. I love to eat it as it is without any sides!

Variation : Vermicelli upma with Avakkai (Mango pickle in mustard oil) Roasted vermicelli is first cooked with salt. Then vegetables like bell peppers, carrot, onion, cauliflower, green chillies and ginger are finely chopped and a quick saute in gingly oil with mustard tadka. Once vegetables turned tender mix it with vermicelli, adjust salt, garnish with grated coconut,to enhance it flavour I've added a spoonful of ghee. Best suited for kids lunch box. Its delicious!