Vermicelli Special Upma

Ingredients

• 1 glass Vermicelli (plain, not roasted), preferably haldiram or bambino
• 1/2 Coconut
• 2-3 Red chillies
• 3-4 pinches of Asafoetida (heeng) (according to taste)
• Salt according to taste
• Mustard seeds : according to quantity of vermicelli
• 1 lemon sized Jaggery
• few drops of Coconut oil
• 2-3 Green chillies
• Chana dal : few grains
• Urad dal : few grains
• 1 lemon sized ball of Tamarind
  
• 1 handful Groundnut
• 10-12 tsp Refined oil
• 1 tsp Turmeric powder
• Curry leaves

Directions

1. Roast the vermicelli in few drops of coconut oil till golden brown colour. Keep it aside.
2. Grind coconut with 1 spoon of mustard and the 1 or 2 red chillies. Do not add water.
3. Soak the tamarind in a cup of water.
4. Fry the groundnut, chana dal, urad dal, 1 red chilliy, green chilles in refined oil, till the dal become light yellow in color, in a deep fry pan (kadhaai). Add mustard and curry leaves. Then add turmeric, asafoetida and salt.
5. Now add tamarind water plus some additional water so that the quantity equals 1 glass of water and a little bit more, to the frying items. Add Jaggery. Once it becomes little bit thick, add the grated coconut, cook for 2 to 3 minutes and add the roasted vermicelli. Cook covered for 15 to 20 minutes in sim flame. If you still find moisture, cook for 5 minutes more, so that the water gets absorbed completely.
6. Mix thoroughly and delicious vermicelli is ready. Serve hot.