Vermicelli Upma

Ingredients

• 2.5 cups Vermicelli noodles
• 1 small red onion
• 1 tomato
• 1 tablespoon oil
• Few fresh curry leaves
• 1 green chili
• 1 teaspoon black mustard seeds
• salt to taste
• 1/2 teaspoon sugar
• 1 tablespoon ghee
• 1/2 tablespoon lemon juice

Instructions

1. 1

   Place a heavy bottom skillet at medium heat and scatter the vermicelli noddles. Toss it around and roast it to a light brown shade. Then take it off the pan.

2. 2

   Thinly slice the onion and tomato.

3. 3

   Finely chop a few curry leaves and leave a few whole.

4. 4

   Finely chop the green chili

5. 5

   To the same skillet, pour the oil and once it heats up, add the black mustard seeds. It will splatter, so be careful.

6. 6

   Add the chopped curry leaves and the chopped green chili.

7. 7

   Toss it around for a few seconds and then add the sliced onion. Sprinkle salt and cook the onion, until it's softened.

8. 8

   Add the sliced tomato and cook for a couple of minutes.

9. 9

   Scatter the roasted vermicelli and toss it around. Then add water (I used about 3 cups) and mix it around. Cover the pan and let it simmer for 10 to 15 minutes.

10. 10

    Once done, remove the lid and, using a fork, fluff it. Taste for salt and add more if needed. Finally add the lemon juice and ghee, toss it around.

11. 11

    Enjoy Vermicelli Upma, fresh and warm.

12. 12

    I like to pair it with a cup of chai.