Carrot Vermicelli Upma

Name: Carrot Vermicelli Upma
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup vermicelli/semian; 1 carrot chopped; 1 large tomato chopped; 1/4 cup cleaned shallots; 2 spring; leaves young curry; 2 green chilli; 1 dry red chilli; 1 Tbsp chopped mango ginger; 1 piece lemon; 1 Tbsp roasted chana daal; 1 Tsp washed urad daal; 1 Tbsp vegetable oil; 1/2 Tsp ponch phutan; Pinch Asafoetida; 1 Tsp sambar masala powder; Salt as required; 2 cups water; Fried sev

Dr.Madhumita Mishra @FoodTalking

Odisha

#cookeverypart

Carrot 🥕 is a root vegetable , rich in fibre , folic acid, vitamin C, vitamin K(helps in blood clotting). So whenever carrots are available, go for them to to enrich body with the necessary nutrients.

I prefer to prepare variations in making some recipes. I made this upma with rice vermicelli and some veggies including carrot.

#cookeverypart

I prefer to prepare variations in making some recipes. I made this upma with rice vermicelli and some veggies including carrot.

Dr.Madhumita Mishra @FoodTalking

Odisha

#cookeverypart

I prefer to prepare variations in making some recipes. I made this upma with rice vermicelli and some veggies including carrot.

#cookeverypart

I prefer to prepare variations in making some recipes. I made this upma with rice vermicelli and some veggies including carrot.

Saved

Ingredients

3 servings

1 cupvermicelli/semian
1carrot chopped
1large tomato chopped
1/4 cupcleaned shallots
2spring
leavesyoung curry
2green chilli
1dry red chilli
1 Tbspchopped mango ginger
1 piecelemon
1 Tbsproasted chana daal
1 Tspwashed urad daal
1 Tbspvegetable oil
1/2 Tspponch phutan
PinchAsafoetida
1 Tspsambar masala powder
Salt as required
2 cupswater
Fried sev

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Steps

1

Roast the vermicelli. Arrange and assemble the ingredients.
2

Heat oil, allow to crackle ponch phutan,add dry red chilli, asafoetida and both the daals. Fry on low flame till golden brown.
3

Add curry leaves, shallots, green chilli. Cook till shallots are soft.
4

Then Add chopped tomatoes and carrot and salt. Cook till half done.
5

Now add water, Samba masala powder, chopped mango ginger. After boiling of water, add and roasted vermicelli and cook on low flame. Add the lemon juice and mix nicely.
6

Vermicelli absorbs water and the Upma is ready to serve as such or with chutney and sev.

Saved

Cooksnaps

Saved

Dr.Madhumita Mishra @FoodTalking

on May 17, 2023 04:44

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.