VEGETABLE-SEMIYA / VERMICELLI UPPUMA

VEGETABLE-SEMIYA / VERMICELLI  UPPUMA

INGREDIENTS

FRENCH BEANS- CHOPPED-1/4 CUP
CARROTS- CHOPPED-1/4 CUP
CAPSICUM- 1/4 CUP; CHOPPED
GREEN PEAS- 1/4 CUP

VERMICELLI- 2 CUP ; BROKEN

SALT

WATER-1/2 CUP



ONION- 1/4 CUP;  FINELY SLICED
GREEN CHILLIES- 3 ; CHOPPED
GINGER- - 2 INCH PIECE CHOPPED

CURRY LEAVES-6

RAISINS- 1 TABLESPOON(OPTIONAL)

MUSTARD SEEDS-1 TABLESPOON

GHEE - 3 TABLESPOONS


PREPARATION

COOK VEGETABLES IN A PRESSURE COOKER.  REMOVE FROM FLAME WHEN A WHISTLE COMES

POUR GHEE INTO A HOT KADAI

SPLUTTER MUSTARD

FRY THE ONIONS FOR 1 MINUTE
ADD GINGER, GREEN CHILLIES CURRY LEAVES AND  RAISINS, FRY FOR  1 MINUTE

FRY VERMICELLI IN IT

ADD WATER AND SALT AND CLOSE WITH A LID AND COOK VERMICELLI FOR A MINUTE


THEN ADD COOKED VEGETABLES AND CHOPPED CAPSICUM.  ALLOW TO MIX WELL.  
WHEN VERMICELLI BECOMES SOFT ADD CORIANDER LEAVES

SERVE HOT


YOUR UPMA IS READY

IF YOU PREFER SUGARY YOU CAN ADD SUGAR ALSO