Vermicelli Upma

Name: Vermicelli Upma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 200 g vermicelli; 2 liters water; 100 g frozen green peas, defrosted; 4 -5 tablespoons grated coconut (optional); 1 teaspoon black mustard seeds; 1 teaspoon white Urad Dal, washed and soaked in hot water for 30 minutes; 1 teaspoon channa dal, washed and soaked in hot water for 30 minutes; 2 teaspoons green chilies, slit; 1/4 teaspoon turmeric powder; 1 tablespoon olive oil; 3 sprigs fresh curry leaves, washed and torn; 2 tablespoons fresh coriander leaves, washed and chopped, to garnish; salt; 8 -10 cashews, dry roasted, to garnish (optional)

Submitted by Charishma_Ramchandani

"This is a wonderful Indian snack or breakfast to have. We tried it two days back and all of us enjoyed it. The recipe was submitted by Laxmi Rajesh to the Thursday magazine dated Jan 6-12th'06 and won the Recipe winner of the week prize. Really trophy worthy, quick and easy and so yummy! Enjoy!!!"

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Ready In:: 50mins
Ingredients:: 14
Serves:: 4

ingredients

200 g vermicelli
2 liters water
100 g frozen green peas, defrosted
4 -5 tablespoons grated coconut (optional)
1 teaspoon black mustard seeds
1 teaspoon white Urad Dal, washed and soaked in hot water for 30 minutes
1 teaspoon channa dal, washed and soaked in hot water for 30 minutes
2 teaspoons green chilies, slit
¹⁄₄ teaspoon turmeric powder
1 tablespoon olive oil
3 sprigs fresh curry leaves, washed and torn
2 tablespoons fresh coriander leaves, washed and chopped, to garnish
salt
8 -10 cashews, dry roasted, to garnish (optional)

directions

Boil vermicelli in 2 ltrs. of water in a pot for 5 minutes.
Drain the water and keep vermicelli aside.
Cut the vermicelli into smaller bits and keep aside. I used small bits of vermicelli, so this step was omitted. You get small bits of vermicelli in a bag in the shopping markets, so if you can get one of those, then use that for this recipe.
Heat oil in a pan.
Add mustard seeds and allow to splutter.
Once they stop spluttering, add the dals and stir-fry for a few minutes till they turn brown in colour.
Add turmeric powder and curry leaves. Stir-fry for 2 minutes on low heat.
Toss in greenpeas and green chillies.
Allow the greenpeas to cook.
Once the peas are cooked, add the boiled vermicelli and coconut if using it. Mix thoroughly.
Garnish with corriander leaves and cashews if using those.
Serve hot.
Enjoy!

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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