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Vermicilli Upma
Category : Onion, Breakfast, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a non-stick kadhai roast the vermicelli on a low flame till golden in colour.
- Remove and keep aside. In the same kadhai heat oil, add mustard and cumin seeds.
- When the seeds splutter add urad dal and cashew nuts.
- Fry on a low flame till the dal and cashew nuts are golden.
- Add finely chopped onions and curry leaves.
- Fry on a low flame till the onions are pink in colour.
- Add water and salt. Let the water boil nicely.
- Reduce the flame and add the vermicelli to the boiling water and stir continuously till all the water has been absorbed and the vermicelli is soft.
- Garnish with coriander leaves and grated coconut. Serve hot.
Ingredients:
200 g - vermicelli
8 to 10 - cashew nuts (made into halves)
2 - medium sized onions (finely chopped)
4 tbsp - oil
1 tsp - mustard seeds
1 tsp - cumin seeds
1 tbsp - white urad dal
2 to 3 - green chillies (finely chopped)
1 sprig - curry leaves
2 � cups - water
2 tbsp - finely chopped coriander leaves
finely grated coconut
salt to taste
200 g - vermicelli
8 to 10 - cashew nuts (made into halves)
2 - medium sized onions (finely chopped)
4 tbsp - oil
1 tsp - mustard seeds
1 tsp - cumin seeds
1 tbsp - white urad dal
2 to 3 - green chillies (finely chopped)
1 sprig - curry leaves
2 � cups - water
2 tbsp - finely chopped coriander leaves
finely grated coconut
salt to taste
RECIPES BY ANITA RAHEJA
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