Vermicelli Upma is a popular breakfast item in South India. Upma is traditionally made with Semolina (Suji) but the vermicelli version tastes equally yum! Here, I have used MTR Seviyan Vermicelli.
Vermicelli is usually used in Indian cuisine as the main ingredient in Vegetable Pulao, Kheer(Payasam) and Upma . I have already published the Vermicelli Payasam recipe :)
Preparation time - 10 minutes
Cooking time - 25 minutes
Ingredients :
Vermicelli - 2 cups
Onions - 2, finely chopped
Tomato -1, finely chopped
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Green chilli - 1, finely chopped
Green peas - 1/2 cup
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tbsp, finely chopped
Salt - to taste
Method :
1. Roast the vermicelli till you get an aromatic smell. Add a litre of boiled water along with 1 tsp oil and salt to taste. Cook without putting the lid. After the water starts to boil, add the green peas. Simmer and cook for 8 minutes.
2. Strain the cooked vermicelli a colander and keep aside,
3. Heat oil in a kadai. Add the mustard seeds. When they stop crackling, add curry leaves and onion and green chillies. Saute till the onions turn translucent.
4. Add the chopped tomatoes and saute till soft. Add the cooked vermicelli and salt. Mix well.
5. Transfer to a serving dish and garnish with coriander leaves.
Tips: If the water is more while cooking the vermicelli, not necessary to remove it but if it is less, it will get thick and lumpy.
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