vermicelli/sevai/semiya upma

Heat 1tsp ghee in a pan and add the vermicelli to it. Keep stirring on a low flame to coat all the vermicelli in ghee and lightly roast it. Make sure not to let it turn brown.

Add 3 cups water to a vessel and bring to a boil. Add the roasted vermicelli to the boiling water and reduce flame to medium. Add salt and let the vermicelli cook for 2-3 minutes till it is 80% done. Then drain all the water out and keep aside.

Heat 2 tsp ghee in a pan and add mustard seeds. Once it splutters, add the slit green chili and sliced onions to it.

Once the onions turn translucent, add sliced carrots and sliced capsicum along with some turmeric and salt. Keep in mind that we already added salt to the vermicelli so add just a little for the vegetables. Let it cook till the capsicum is 50% done.

Now add the cooked vermicelli and stir well to mix the vermicelli with all the vegetables. Reduce the flame to low, sprinkle a little water and keep the vessel covered to let the vermicelli cook for around 2 mins.

Open the lid and check the salt. Add more salt if needed and mix well. Garnish with chopped coriander and serve hot.