This vermicelli upma recipe is easy. Made with wheat or rice flour, vermicelli
(semiya, sevai) or pasta is
used in many Indian breakfast
and lunch recipes.
This is a South Indian vegetarian/vegan recipe and a great example of
how you can have a tasty and filling dish with just a few ingredients.
Great for cold, chilly mornings!
Servings: 4 Cooking time: 15
minutes
Ingredients
1 1/2 cups vermicelli
(MTR semiya or other brand, pasta)
1 medium onion, finely chopped
5-6 green chillies, finely chopped
Ginger, a small piece (optional), chopped
7-8 curry leaves
3 cups water
Salt to taste
For Seasoning
7-8 tsp vegetable oil
1 1/2 tsp chana dal (bengal gram) or urad dal (black
gram)
7-8 cashew nuts
1/2 tsp mustard seeds
Preparation
If you're using long (angel hair) pasta or
vermicelli, cut it into 1/4 inch pieces. Roast the vermicelli or pasta
in 2 tsp of oil for a couple of minutes, until brown. This prevents the
upma from becoming sticky. You can skip this step, if you like.
Heat oil in a shallow pan, and the urad or chana dal,
and add mustard seeds.
When the seeds start to splutter, add the cashew nuts and fry for a
minute, then add green chillies, ginger, curry leaves, and onions.
Cover and cook for 5-6 minutes on low heat, stirring
occasionally, until onions become translucent.
Add the water, and cover. When the water comes to a
boil, add the vermicelli.
Cover and cook on low heat for 2-3 minutes. Remove
the lid and cook for another minute until all the water evaporates.
Serve the vermicelli upma hot either plain or with
chutney powder or mango
pickle or lime
pickle or any other.
Variation
Add potatoes, peas, carrots, tomatoes, eggplants or any vegetables of
your choice. Use cilantro (coriander) leaves, instead of curry leaves
for a different taste.
Make it plain without onions, and the add freshly grated coconut
and sprinkle some mixed-dal (idli) chutney powder.
Variation
(ebook for Kindle)
