Vermicelli Veg Upma - From scratch

Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves - 2 to 3

Ingredients:

Semiya / Vermicelli - 1 packet / 150 grams
Water - as needed to boil semiya
Salt as needed
Oil - 1 tblspn
Ghee - 1 tblspn
Cinnamon / Pattai - 1 inch stick
Bay Leaf / - 1 small leaf
Fennel Seeds / Sombu / Saunf - 1 tsp
Cardamom / Elachi - 4
Onion - 1 large chopped finely
Green Chilli - 1 chopped finely
Curry leaves - 1 spring
Ginger - 1 tblspn grated
Tomato - 1 large chopped finely
Broccoli- 1/4 chopped finely
Zucchini - 1/2 chopped
Red Capsicum - 1/4 diced
Beans - 10 chopped
Peas - 1/2 cup ( I used frozen)
Chilli powder - 1 tsp
Coriander Powder / Malli podi - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Garam Masala Powder - 1 tsp (optional)
Cumin Powder / Jeera Powder - 1 tsp
Salt to taste
Water - 1 cup
Lemon Juice as needed

Method:

Rava Upma (Suji Upma) is a popular breakfast dish in India. It is nutritious, tasty and very easy to make at home by mixing and cooking roasted rava (suji, semolina) and sautéed vegetables in water. The ghee and carefully balanced spices make it simply irresistible. The same recipe can be done with semiya/vermicelli. Usually I include carrots, beans, peas as standard veggies to make classic upma recipe. This time, I used another set of veggies(All the leftovers, to be frank ;) ) for making upma. Follow this simple south Indian breakfast recipe and discover how really easy it is to make at home.
 
Start by cooking the semiya/vermicelli. Boil lots of water in a large pot. When it starts to boil, add in salt. Now add in the semiya/vermicelli and cook for 5 to 8 mins till the semiya is done. Keep a eye on the semiya/vermicelli and it can turns mushy easily. Once it is cooked, drain it and set aside.

Heat oil and ghee in a large kadai. Add in cinnamon, bay leaf, cardamom, fennel seeds and saute for 30 sec.

Now add in onions, green chilli, ginger, curry leaves and cook for couple of mins.

Once the onions is wilted, Add in the veggies and saute for 5 to 8 mins. 

Once the raw smell is gone add in the tomatoes and frozen peas. Mix well and cook for 2 mins.

Now add in all the spice powders and salt. Mix well and cook for a min.

Now add in some water and mix well. Cover the kadai and cook this for 10 mins till everything is cooked and tender. 

There should be some sauce left in the kadai. Because when you add the cooked/vermicelli it absorbs all the masala. If there is not water or saucy kind of stuff left in the kadai. Add in some more water.

Now add in the cooked semiya/vermicelli and toss well with the masala. Stir for couple of mins so the semiya/vermicelli gets heated all the way through.

Cover and simmer for 5 mins so the flavours will get united.

Squeeze in some lemon juice and mix well.

Serve hot.