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Receta Vermicelli upama ( Semolina noodles )

by Manju Nair

Ingredientes

Vermicelli (semolina noodles ) - 2.5 cups Chopped Onion - 1 cup Chopped Green chilli - 1 or 2 chillies Finely chopped ginger - 1 tsp Grated or cubed carrots - 1 cup Green Peas - 1/4 cup Boiling water - 2 cups Oil - 1 tbsp Chopped Cilantro - for garnish Salt

For tadka / tempering: Oil - 1 tbsp Mustard seeds - 1 tsp Curry leaves - 1 stem Turmeric powder - 1 tsp Chana daal ( small split chickpeas) - 1tsp Moong daal ( split beans ) - 1tsp Optional: Peanuts - 1 tbsp Cashewnuts - 1tbsp

Direcciones

1. Heat 1 tbsp of oil in a skillet and roast the vermicelli till light brown and until it becomes crisp and keep aside. ( Or you may buy roatsed Vermicelli from the department store)
2. Heat 1 tbsp of oil and add the mustard seeds.
3. Once the mustard seeds crack, add the curry leaves.
4. Add the chana daal and moong daal and fry till it becomes mild brown. ( You may fry peanuts and cashew nuts at this point as per your wish, I did not have those so dint use any)
5. Then add the chopped green chillies and ginger and turmeric powder and once sauted for a while add the Onions and saute them till light pink.
6. Add the grated carrots and peas and saute for 1 min.
7. Bring 2 cups of water to a boil and add it to the mixture of onions and veggies.
8. Add the roasted vermicelli and add salt.( adding a lilttle extra salt helps it to get infused better with the semolina noodles as it has no salt )
9. Cover the skillet and let the vermicelli mix with the boiled water at medium heat.
10. Stir once in between and keep closed until fully cooked.
11. Garnish with chopped cilantro and serve hot.
12. You may use veg or non-veg ingredients and add extra spice as per your wish and serve with coconut chutney or ketchup.

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