How to cook
Carrot Vermicelli Upma
Take 1 cup (100gms) Carrot Vermicelli, dry roast it for 2 minutes and keep aside.
Heat 1 1/2 tbsp of oil in a pan, add a few mustards seeds and stir fry until seeds pop.
Add ½ tsp channa dal, 1 tsp cashew nuts and sauté till it turns brown
Add 1 chopped green chilli, few curry leaves and ¼ tsp chopped ginger. Saute well.
Add 1 small sized chopped onion and sauté till translucent.
Add 1 ½ cups (300ml) of water and salt as per taste. Mix well.
Once water starts boiling, add roasted Carrot Vermicelli and cook for 6-7 minutes on medium flame.
Add some chopped coriander and serve hot.