In a pan take vermicelli and 1/2 tablespoon ghee and roast until golden brown. Stirr continuously otherwise they burn easily. Add hot water, switchoff flame and cover with a lid for 5 to 10 minutes.
Open the lid and you will find that the vermicelli has soaked all the water and become soft. Put in a strainer to remove excess liquid. Use this liquid for kneading dough or in soups. set the vermicelli aside.
In a pan add oil and ghee, add cashews for 2 minutes and remove the nuts in a bowl.
To the hot oil add mustard seeds, chopped chillies, aesafoetida, chana dal. add the masalas, salt, sugar and lemon juice.
Add the strained vermicelli and chopped coriander leaves. mixed cashewnuts.
In a grinder add everything for chutney except curd and make a coarse powder. Add curd and grind again to fine paste.
Heat oil add mustard seeds and aesafoetida. Add this tempering to the chutney and serve with upma
