Tuesday, March 29, 2011

Vermicelli upma

I learnt to cook this upma from my mother. While preparing this upma, sometimes  the samiya can be overcooked and the upma can become all mushy. But my mother prepares the perfect upma, which is not overcooked and the samiya can be seen distinctI have tried to make the upma exactly how she does and most of the times I have succeeded :). Yesterday I cooked this for breakfast and it came perfect. My little one  enjoyed it a lot.

Vermicelli Upma
Vermicelli Upma

Vermicelli - 1 cup  (I used bambino vermicelli, roasted)
Onion - 1 small , finely chopped
Carrots- 1/2 cup grated (Save a little for garnishing)
Ginger - 1/2" pc, finely chopped
Green chillies - 2 , finely chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Coconut - 1/4 cup, grated
Water - 2 cups

Heat the oil. Add mustard seeds followed by cumin seeds.
When they finish popping, add green chillies and ginger. Saute them for a few seconds.
Now add the onion and saute them until the onion becomes transparent. Add carrots.
When the carrots are cooked, add water. When the water starts boiling, add salt and mix well.
Add the vermicelli, stir well and reduce the heat.
Cover the pan with a lid and allow the vermicelli to cook.
Once vermicelli is fully cooked, add coconut and mix well.
Garnish with grated carrots and coriander leaves.

Serves 2-3

*You can add cashews or peanuts and roast it before adding the onions.

Sending this to the Cooking with seeds-Wheat event at Veggie Platter by Suma

and to the Kids Delight event at Now Serving guest hosted by Priya

6 Tasty Comments:

Julie said...

looks nutritious..

Sobha Shyam said...

Thanks Julie

Suma Gandlur said...

Very perfectly done.

Sobha Shyam said...

Thanks Suma

Amitha said...

Nice picture here .. I think you should try your hands on FOOD photography too along with your culinary experiments ..

The pictures you take make me feel more hungry and really inspire me to cook .. Thanks , Keep posting...

Sobha Shyam said...

Thank you. Will try food photography as well :). Some credit goes to my husband who took a few photos.


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