Ingredients:
• Vermicelli – 1 cup
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Peanuts – 3-4 tbsp
• Cashews – 8-9 nos
• Black mustard seeds – 1 tsp
• Green chillies – 3-4 (slit)
• Curry leaves – few
• Onion – ½ cup (chopped)
• Capsicum – ½ cup (chopped)
• Carrot – 3-4 tbsp (chopped)
• Green peas – 3-4 tbsp
• Tomato – 1 (chopped)
• Turmeric powder – ½ tsp
• Salt – as required
• Mix sabji masala – 1 tsp
• Lemon juice – 1 tbsp
• Fresh coriander leaves – for garnish
Method:
1. Heat 1 tbsp ghee in a kadai, add vermicelli and roast until golden brown. Add water, cook till soft, and then strain. Keep aside.
2. In the same kadai, heat 1 tbsp ghee + 1 tbsp oil. Add peanuts and cashews, roast until golden, and set aside.
3. Add mustard seeds, let them splutter. Then add green chillies and curry leaves.
4. Add onion, capsicum, carrot, green peas, and sauté for 2–3 minutes.
5. Mix in chopped tomato, turmeric, salt, and sabji masala. Cook until tomatoes soften.
6. Add the cooked vermicelli and roasted nuts. Toss everything well.
7. Finish with lemon juice and garnish with fresh coriander leaves.
Serve hot with chutney or enjoy as it is! 🌿✨
#VermicelliUpma #BreakfastRecipes #QuickMeals #IndianBreakfast #HealthyEating #TiffinIdeas #EasyRecipes #FoodieDiaries #HomemadeFood #SouthIndianFood #VegetarianRecipes #NeeraFoodLab #ComfortFood #FoodieLife #gharkakhana #cooking #food