Roasted vermicelli - 1-1/2 cup
Carrot - 1/2 (finely chopped)
Beans - 1/2 (finely chopped)
Corn - 1/2 cup
Coconut oil - 3 tablespoons
Mustard Seeds - 1 teaspoon
Curry Leaves - 10
Turmeric powder - 1/4 teaspoon
Green Chilli - 1
Salt - to taste
Lemon Juice - 2 teaspoons
Water - 3 cups
Cashews - 1/4 cup
Take all the Ingredients.
Heat 1 tablespoon of oil in a saucepan over low- medium heat,
roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.Turn off the heat and take out the cashews over paper towel.
Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as.
And add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
Add carrots, green beans, corn.
and add turmeric, and salt
Stir-fry for 3 minutes over medium heat.
And gently mix them with vegetables,
Bring it to boil over high-medium heat.
As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated.
Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
Gently stir in the lemon juice, garnish with roasted cashews.
Now ready to your Semiya vegetable upma.Serve hot.