Vermicelli upma
Curries With Bumbi · ♥ 467 likes · 69.6K views · 5 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10–12 whole peanuts
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 4–5 whole curry leaves
- 1 whole chopped onions
- ½ tsp chopped ginger
- ½ cup frozen vegetables
- 1 cup roasted vermicelli
- 2 tsp oil
- 1 tsp ghee
Heat about two teaspoons of oil and a teaspoon of ghee in a pan over medium heat.
When the oil is hot, lower to low and fry the peanuts until golden; add mustard seeds, cumin seeds and curry leaves and stir a few seconds.
Add chopped onions and fry over medium about two minutes; add chopped ginger and chopped green chilies.
- chopped green chilies
Add the frozen vegetables with a sprinkle of salt and fry over medium-high a few minutes, then cover and cook three minutes on medium-high.
Add the roasted vermicelli and stir over medium about two minutes.
- 1½ cup hot water
- salt
Add a cup and a half of hot water and salt; bring to a boil, then cover on low for six minutes, checking whether the water has been absorbed.
Add coriander leaves, a sprinkle of lemon juice and a pinch of sugar; switch off the stove, cover and rest five minutes before serving.