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Vermicelli Upma

2 cups of broken, short vermicelli (I use the MTR brand)
1 + 1 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp split black gram (optional)
1 tsp yellow split peas (optional)
2 sprigs of curry leaves
1/2 tsp grated ginger
1/2 a small red onion, diced small
Salt to taste (I use about 3/4 tsp)
2 cups of boiling water

Optional -


1/4 cup chopped, cooked beans or peas

1/4 cup chopped, cooked carrots
1/4 cup potatoes, cubed small and boiled till tender

Method:


In a shallow pan, heat 1 tbsp vegetable oil, and fry the vermicelli on a medium to high heat, until it is a light gold colour. This step is important to stop the vermicelli clumping together.


In a pot, heat the remaining vegetable oil, and pop in the mustard seeds, the black gram and yellow split peas (if using) and the curry leaves. Stir and fry until the mustard starts to splutter.


Add the diced onion and grated ginger, and cook for an additional 2 - 3 minutes, until the onion is soft.


Pour in the boiling water, and make sure it's at a rolling boil. (
At this stage you can add the chopped vegetables to the pot)

Add the vermicelli and salt to the pot, and cook, stirring for about 5 - 6 minutes, until the water is absorbed and the noodles are soft. Taste and add a touch more salt if required. Stir with a fork to fluff up and serve.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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