Tuesday, August 2, 2011

Vermicelli Upma

INGREDIENTS:
  • Vermicelli - 2 cups
  • Water - 2 1/2 cups
  • Onion, chopped - 1 no
  • Chopped vegetables (carrots, peas, beans, corn, potato, etc) -1 cup
  • Green chillies, slit - 2 nos
  • Ginger, grated - 1" piece
  • Ghee - 1 Tbsp
  • Mustard seeds - 1/4 tsp m
  • Bengal gram / kadala paruppu - 1/4 tsp
  • Chopped coriander leaves for garnish
  • Salt - As reqd.
METHOD:
  • Roast the vermicelli in a dry skillet or pan until golden brown.Otherwise, the upma will become sticky.This will take about 4-5 mins but stir frequently otherwise they will brown on one side only or even burn.
  • Remove the fried vermicelli onto a separate plate and allow it to cool.
  • Heat ghee in the same pan and Splutter mustard seeds in it.
  • Add Bengal gram and green chilies.
  • Add the chopped onion. When it becomes transparent, add the ginger and the vegetables.
  • Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft.Sprinkle some water if necessary.
  • Once the vegetables are cooked, add the water with some salt and bring to boil.
  • Once the water comes to a rolling boil, add the roasted vermicelli  stir well. Stirring continuously so that it doesn't clump.
  • Let it cook in the open pan until the vermicelli has cooked all over and there's no water left.
  • Garnish vermicelli upma with coriander leaves and serve hot.
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