Seviyan Upma\ Vermicelli Upma

We are all very fond of seviyan kheer/Payasam. A khara or spicy variation to that would be seviyan upma, which serves as a very healthy breakfast. It is a very commom breakfast item in south India.
I had it for the first time after coming to Bangalore (from one of my friend's dabba) and just fell in love with it. I tried preparing the same at home and it turned out to be awesome.

 

Ingriedients:
Seviyan/Vermicelli - 2 cups
1 Onion - finely chopped
Red chilies - 2
Urad dal - 1 tea spoon
Karipatta leaves
Mustard - half teaspoon
Jeera/Cumin seeds- half teaspoon
Chilli powder - half teaspoon
Haldi powder\ Turmeric- half teaspoon
Oil
Water - 3 cups
Salt

For garnishing:
Coriander leaves - finely chopped
Dry coconut\ Kopra - grated (optional)
Lemon juice

Procedure:
1. Take oil in a kadhai. Add mustard. Once it splutters, add jeera, urad dal, Karipatta leaves and red chilies.
2. Next add the chopped onions and a pinch of salt.
3. Simultaneously keep 3 cups of water for boiling in a separate container.
4. Once the onion turn golden brown, add the chili powder and turmeric powder.
5. Next add the vermicelli and keep stirring for about 2-3 minutes.
6. By this time, the water will start boiling. Add this boiling water to the vermicelli and mix well.
7. Add salt as per taste and cover it with lid and let it cook on a low flame for about 10 minutes.
8. Once the water is absorbed by vermicelli and it is cooked properly, switch off the gas.

The delicious vermicelli upma is ready.
Sprinkle lemon juice and garnish it with chopped corainder leaves and grated dry coconut.

Tips:
1. To prepare Vermicelli Pulao, veggies like grated carrot, finely chopped capsicum, green peas can be added after adding the onions.