Tuesday, 2 February 2016

Vermicelli Upma

Vermicelli Upma

Half Packet of Rice Vermicelli
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Green Peas
2 to 3 Green chillies chopped
Few Curry Leaves
Juice of half Lime
3 tbsp Peanuts
Salt to taste
1 tbsp Sugar
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/4 tsp Bengal Gram / Chana dal
1/4 tsp Split Black Gram / Urid Dal
2 tbsp Oil
Few Coriander leaves for garnish
2 tbsp Grated Coconut or desiccated coconut. 

Take a big pot,add water and salt, bring water to a boil. Add the vermicelli to the boiling water and cook on medium high for a few minutes, until it is cooked. When done, immediately remove from the heat and drain the water out.Rinse in cold water and drizzle some oil, so they do not stick together. Take a wok, add oil, let it heat. Add Bengal gram and spilt black gram, saute it for few seconds, add the mustard seeds, let it crackle, add the peanuts. Saute it till brown in colour. Add chopped chillies and curry leaves, saute it for a few seconds. Add the onion, fry till translucent.add the green peas, saute for a minute, add the carrots and continue to saute for another minute. Add 1/4 cup water, simmer it on low heat. Add the salt, sugar and turmeric Powder, stir it and let it simmer for 3 minutes. Add the vermicelli and stir it well and cook for 2 minutes till all the spices are mixed well. Add lime juice and stir again. Remove it from the heat, garnish with coriander leaves and coconut.

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