Friday, April 14, 2006

Vermicelli upma !

Vermicelli upma !

There you have it! This steaming platter drizzled with ghee is spilling over to tempt the tastebuds from time to time...

This is an easy & simple to make ,delicious dish with the vermicelli which can be considered as an Indian pasta. The ubiquitous " vermicelli " is used in a variety of dishes in the Indian cuisine ranging from sweets to snacks.


2tbsp Ghee/oil
2 cups Vermicelli
1 tsp mustard seeds
1 tsp split black gram
2 red/green chillies slit
21/2 cups hot water
1 onion chopped
1tbsp fresh grated coconut (optional)
1 sprig curry leaves
Asafoetida a pinch
Salt to taste

For Garnishing:
boiled peas
coriander leaves


Roast the vermicelli in ghee/oil to a golden colour on a medium or low flame & Keep aside. Heat the remaining oil, toss in the mustard ,when it pops, add red chillies, blackgram, asafoetida, curry leaves and the finely chopped onions. later add the roasted vermicelli & add 2 cups of water and cover it and stir often until it is done .Add the roasted cashews,peanuts,boiled peas sauted in a tsp of ghee along with coriander leaves(optional) to the upma & serve hot with chutney or pickle of your choice!