Vermicelli Upma (Semiya Upma)

Step 1

If you are using unroasted vermicelli, dry roast the vermicelli in the instant pot itself until it turns light golden brown on Saute mode. I have used store-bought roasted bambino vermicelli for this recipe, so I did not roast.

Step 2

In SAUTE mode, Heat oil (or ghee). Add mustard seeds, jeera, urad dal, chana dal, and saute until dal changes into light golden brown.

Step 3

Then add green chilies, ginger, curry leaves, hing, and saute for a few seconds.

Step 4

Add chopped onion and saute until onion becomes light brown.

Step 5

Add mixed vegetables, saute for 1-2 minutes, and then add roasted vermicelli, turmeric powder, salt, and water. Mix well.

Step 6

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute.

Step 7

When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.

Step 8

Lastly, remove the steel insert from the instant pot. Squeeze some lemon juice and garnish with fresh coriander leaves and freshly grated coconut (if desired). Gently fluff the vermicelli with a fork.

Step 9

Serve Vermicelli Upma with coconut chutney.

Step 10

Dry roast vermicelli in a pan on medium-low flame until it turns light golden brown. I have used roasted bambino vermicelli for this recipe

Step 11

Heat oil in a Kadai, add mustard seeds, jeera seeds, and let them splutter.

Step 12

Add urad dal, chana dal, and cashew nuts. Saute until the dal turns to light golden color.

Step 13

Next add green chilies, ginger, curry leaves, and hing. Saute for a few seconds.

Step 14

Add chopped onion and cook until the onion becomes light brown.

Step 15

Add chopped mixed vegetables and saute for around 2 minutes till the veggies get soft & tender.

Step 16

Add turmeric and salt, and cook for another minute.

Step 17

Next, add 2 cups of water, and bring it to a boil. Check for the salt at this stage.

Step 18

Add the roasted vermicelli and mix well. Cover the lid and cook on a medium-low flame, until the water gets completely absorbed by the vermicelli.

Step 19

Squeeze fresh lime juice and garnish with coriander leaves and freshly grated coconut (if desired). Gently mix, and serve hot.