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.

Weight 0.4 kg


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