Salt, flour and something special*

In the movie 'Azhagan', the hero Mammooty desribes himself as 'being like upma'- quick, unfussy and comes to the aid in an emergency. No truer words have been said about the this classic dish. It's fast to cook and fantastic to eat. There's no planning needed and you can add just any veggie (save brinjal and ladies finger) in your fridge and you won't go wrong.

p.s. I've used vermicelli in this recipe. You can use rava instead.
*Upma in tamil literally means salt and flour

Upma

(About 10 minutes to cook)

You'll need

Vermicelli - 250 gms, broken into small pieces

Potato - 1 small, diced

Onion - 1 small, finely chopped

Carrot - 1 small - diced

Cauliflower- a handful of florets

Peas - 50 gms, shelled

Green chilli - 1 small chopped

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Cashew nuts - 5-6, halved

Cooking oil - 1.5 tbsp

Salt to taste

Here's how to

1. Heat a pan with 2 tsp oil and drop the vermicelli in it. Toss it around till all of it is coated in oil and is browned. Set aside
2. In another pan, heat the remaining oil. When hot, add mustard seeds and once they splutter, add the dals, cashew nuts, onion and green chilli
3. Saute over medium heat till the onions is transparent and then add the veggies
4. When they are half-cooked, about 6 minutes later, add 300 ml water, salt and bring to a boil
5. Lower the heat and add the oil-coated vermicelli and keep stirring till the water is absorbed and the vermicelli cooked. Serve hot