1 1/2 cup Jovial Gluten Free Fusilli
1-2 tablespoon oil
1 teaspoon mustard seeds rai
1 teaspoon cumin seeds zeera
10-15 curry leaves kadi Patta
1 medium red onion finely chopped, 1 cup chopped approximately
1 teaspoon ginger grated or minced
1-2 green chilies slit vertically or finely chopped
½ bell pepper finely chopped, using a mix of red and green, ½ cup chopped approximately
1 cup mix veggies frozen green peas, carrots, corn, and green beans
1 medium tomato finely chopped, ½ cup chopped approximately
¼ teaspoon turmeric
1 teaspoon red chili powder adjust to taste
1 teaspoon tajin adjust to taste
¼ teaspoon garam masala
1 tablespoon lemon juice adjust to taste
2-3 tablespoon cilantro leaves (coriander leaves) finely chopped
Boil 2-3 cups of water in a pan & add the Jovial Gluten Free Fusilli to it along with some tajin.
Cook till they are done (as they cook they will expand in size).
Drain & soak in cold water to prevent them from cooking further.
Drain again, sprinkle some oil and mix to prevent them from sticking. Keep aside. This can be done ahead of time and kept refrigerated for 2-3 days.
In a pan or wok, heat oil on medium heat. Add the mustard seeds to the hot oil and allow them to splutter.
Then add the cumin seeds & curry leaves. Be careful as the spluttering will increase. Saute for few seconds.
Add the onions, and saute till onions turn light brown or translucent. Stir in the ginger and green chili and mix well.
Now add veggies - bell pepper, mix veggies (green peas, carrots, beans corns). Mix well, cover and cook until almost done.
Stir in the tomatoes and spices - turmeric powder, red chili powder, salt, and garam masala and cook for another minute.
Stir in the cooked & drained vermicelli. Cover & cook for a 1-2 mins.
Squeeze in the lemon juice & garnish with some coriander leaves. Give it one final mix and Semiya Upma is ready to be served.
Serve Semiya upma hot garnished with more cilantro and/or sev with your chai for breakfast or snack. Enjoy!
Instant Pot Method:
Switch on the instant pot to saute mode and when it reads "hot" add oil to it. Let the oil heat up. Add mustard seeds to the hot oil.
When the mustard seeds splutter stir in the cumin seeds, and curry leaves and saute for few seconds.
Add the onions, and saute till onions turn light brown or translucent. Stir in the ginger and green chili and mix well.
Now add the rest of the ingredients, veggies - bell pepper, mix veggies, tomatoes and spices - turmeric powder, red chili powder, garam masala, and salt. saute for 1-2 mins.
Add in the roasted Jovial Gluten Free Fusillii )and 2 cups of water. Mix well and deglaze if needed.
Cancel saute mode. Close the Instant Pot lid with Vent to sealing position. Cook on Pressure Cook (manual) mode cook at High pressure for 2 mins.
When cooking is done (instant pot beeps), do a quick (manual) release after 5 mins by releasing the steam. Cancel the warm function.
Squeeze in the lemon juice & some coriander (cilantro) leaves (reserve some for garnishing).
Fluff up the vermicelli upma using a fork. Cover and allow to rest for another 5-10 mins. You can take the inner pot out if needed.
Open and mix well again, Vermicelli Upma is ready to be served