- First Up: To parboil the Vermicelli- Add in the pan of rolling boil water, the aforesaid/required quantity of the vermicelli & allow it to cook for just not more than a minute or so with some salt- Then putting off the flame, add in some cooking oil to it to remain free flow & not stick to each other
- Strain the entire water in a colander & wash/rinse it thoroughly under the running cold water (just as it’s done with the noodles too), set aside- Get ready for the following simple steps ahead to finish off with the very cooking process
- Heat up a frying pan over the medium flame: Add in the oil & ghee both, to it & throw in the Tempering Spices & sauté until they start spluttering & turn fragrant- Sauté the Dals, Peanuts & Cashews until slightly golden browned & then, adding into it the parboiled vermicelli, at its Al Denté stage, mix everything well together until nicely combined and well blended
- Add in it now the dry spices & the seasonings- Give it all a really good mix altogether- Reducing the flame to the medium-low now, cover & cook for about 3 mins time while stirring occasionally in between- Squeeze in it the fresh lemon juice & mix everything well together until nicely combined and well incorporated- Ensure, not to cook further post adding the lemon juice else, it might taste bitter instead of the dash of its tangy flavour
- Turn off the flame once that’s done: Let it be covered & sit in its standing position for another a couple of mins time before serving it piping hot with your choicest drinks- Be it hot or cold or any ideal accompaniment in your breakfast platter with this
- Transfer it to a separate plate/bowl now- Garnish it your own way… It’s absolutely ready to be served now…
I still recall preparing this with a variety of a few others every morning either for my girl’s school tiffin (1st Break) & also for myself during my short tea beaks & had become kind of a ritualistic one to prepare repetitively at least 2-3 times in a week’s tiffin schedules (not always with Lemon though) until my child then, started to retaliate to not have it more than once/twice in a week if not at all
Vermicelli upma
#myrecipe
By Pavitra Chauhan
Jun, 9th
572
Servings
3 persons
Cook Time
20 minutes
Ingredients
17
- 19
Ingredients
- 1-1.5 Cups Vermicelli: Any- Long or Short
- To Taste Salt
- 1 Pinch Sugar: Optional (I’ve used it to balance t
- as required Water: RT- To Parboil the Vermicell
- 1/4 Cup Roasted Peanuts
- 1/4 Cup Fresh Coriander Leaves: Finely Chopped
- 1 tbsp Ginger: Finely Minced
- 3-4 Green Chillies: Finely Chopped
- 1.5 Cups Assorted Fresh Veggies: Any- That’s readi
- 1/2 Cup Fresh Green Peas
- 1/2 Cup Onions: Finely Chopped
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1-2 tbsp/s Fresh Lemon Juice
- 1/2 tsp Hing/Asafoetida
- 1/4 Cup Roasted Cashews
- 1 tbsp Chana Dal And urad dal each
- 1 tbsp Ghee
- 1/4 Cup Fresh Coriander Leaves: Finely Chopped
Instructions
Notes/Tips
Served with hot drinks tastes good
