SOCIAL MEDIA

August 12, 2016

Vermicelli Upma

Long ago in 1947 ๐Ÿ˜ I had no idea vermicelli has to be roasted before making upma with it. Obviously it became Vermicelli upma-khichdi :)
Then I started roasting the vermicelli and from the second time I made this upma, I started loving it and even took it for lunch to office! At home, Mummy does not make this often because..wait for it.. because Daddy terms anything noodle-like as worms. Hmm never mind. We all have our likes and dislikes. But worms?! Haha ๐Ÿ˜‚


Now for the longest time, I have been buying Roasted Vermicelli of any brand - Bambino, MTR, Savourit. Turns out delicious for a filling breakfast. Wondering why I did not post this upma till now when it is one of the items that gets made very often in my kitchen. Oh and this is best to make for guests too in larger quantities, like for evening snack because there's nothing that can actually go wrong with it.

Ingredients:
Vermicelli - 2 cups (makes enough for 2 members)  -- Roasted
Onion - 1 small
Tomato - 1 medium
Veggies (Optional) - Green peas, capsicum, potato - together one cup. In the pictures you may see that i have not added any veggies.
Oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - 6-7 leaves or 1 stem
Green chilli - 1
Salt
Coriander leaves - 4-5 sprigs

Note:
If you are using unroasted vermicelli, roast the vermicelli in a teaspoon of oil until it slightly changes colour to brown. Take care not to burn. You may roast in oil or ghee.
If you are using store bought roasted vermicelli, use as it is. Easy way out, isn't it?

How I prepare:
  1. Heat oil in a pan/kadai and add mustard seeds.
  2. When mustard seeds splutter, add chopped onions and along with it, add curry leaves and chopped green chillies.
  3. After 3 minutes, add the mixed vegetables (if using) - potatoes and capsicum cut into small pieces and green peas and let them cook well. If you feel potatoes will not cook soon (my problem always), sprinkle some water and continue cooking. In the pictures, you may see that there are no veggies because addition of veggies depends on my mood and time. If the upma is being prepared for guests or I am in some fantastic upma-making mode, upma is elaborately made. The pics were taken on an ordinary day. 
  4. As the veggies cook, add the chopped tomato and again cook. In about a minute or two, pour 2 cups of water to the pan. Ratio for vermicelli to water is 1:2. Double the quantity of water is required to cook the vermicelli perfectly and soft.
  5. Once the water boils, add the vermicelli and cook till the water is evaporated. Half way through this cooking process, add salt to taste. I add salt at this stage because vermicelli increases in size by this time and it is easy to judge the amount of salt required.
  6. After all water is evaporated and the upma is dry switch off the flame, add chopped coriander leaves, mix and keep the pan closed.
  7. Serve after at least 10-15 minutes so that the upma sits and rests for a while getting ready with the right texture for your taste and appetite :)
If you end up making excess quantity, be relieved to know that Vermicelli upma does not taste boring or dry the next day or evening (if it was made for breakfast). Just reheat and it will be back to the same taste and texture unlike Sabudana Khichdi or Poha (these need to be sprinkled with water before re-heating)



1 comment :

  1. Very interesting blog. A lot of blogs I see these days don't really provide anything that attract others, but I'm most definitely interested in this one. Just thought that I would post and let you know.

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