This is another staple dish in Tamil households which I tweaked slightly this week to make it different.

Spicy Vermicelli Upma

Ingredients:

• 1 cup vermicelli, dry roasted
• 1 onion, chopped
• 1 carrot, chopped
• 1/2 cup frozen peas
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/4 tsp turmeric powder
• 1/8 tsp asafoetida
• 1 tsp red chilli powder
• 2 tsp pav bhaji (or garam) masala
• 1 tsp mustard seeds
• 4-5 curry leaves
• Salt to taste
• 2 tsp oil
• 1 tbsp lemon juice
• Coriander leaves to garnish
• 1 tbsp ghee (optional)

Method:

• Heat oil in a pan and when it warms up, add the mustard seeds and let it pop.
• When the mustard pops, add the curry leaves, asafoetida and turmeric powder and stir for a couple of seconds.
• Add the onions and saute till translucent. Then add the remaining vegetables and saute for 1 minute.
• Season with salt, chilli powder and pav bhaji masala and let the vegetables cook completely.
• When the vegetables are done, add the roasted vermicelli and stir well.
• Add enough boiling water to the vermicelli and cook it well.
• When the vermicelli is cooked completely, check for seasoning and adjust as necessary.
• Add the optional ghee to the dish and switch off the gas.
• Drizzle the lemon juice over the dish and garnish with coriander leaves.
• Serve hot.

Notes:

• Instead of pav bhaji masala, you can also use garam masala or any other masala lying around.
• To make a Jain version of this dish, omit the onions and garlic and cook as above.