Vegetable vermicelli upma


I count on my fingers (of one hand) how many times I have made "non-sticky" vermicelli! This was one of them! Probably because the vermicelli was the pre-roasted kind. For those of you who are not familiar with vermicelli, Its a thin pasta noodle that comes roasted as well as not and cooks just like pasta except the cooking time is less. Try this recipe and you will not be disappointed.

3 ½ Cup Vegetables, chopped (carrots, broccoli, peas, edamame, corn and red pepper/capsicum)
1 ½ Cup Vermicelli, roasted
3 Cups Water
1 Onion
1 ½ Tsp Garlic, grated
½ Tsp Ginger, grated
1 Tsp Black Mustard Seeds
2 pinch Asafetida
1 sprig Curry Leaves
3 Green Chilly
¼ Tsp Turmeric powder
½ Tsp Jeera / Cumin powder
½ Cup Coriander leaves/ Cilantro, chopped
1/2 Tsp Chat Masala (optional)
2 Tsp Lemon Juice
10 Cashew nuts, roasted (optional)
Salt
Oil or Ghee (Clarified butter)
 
Directions
Heat oil in a heavy bottomed pan and add mustard seed and allow them to splutter.
Add asafetida followed by onions, curry leaves, green chili, ginger and garlic and sauté until the onions are translucent
Mix in turmeric powder, jeera powder and chat masala
Stir in the vegetables, roasted vermicelli and water and season with salt
Cook until all the water has been absorbed.
Take off the heat and add lemon juice and garnish with roasted cashew nuts and fresh chopped coriander leaves (cilantro).
Notes and Tips
Add 2 Tsp of ghee (clarified butter) to the vegetable mixture along with the water and vermicelli. This imparts a great flavor and will avoid vermicelli from being sticky
Mix the cooked vermicelli with fork.
Make sure you use roasted vermicelli for this dish.

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