Savoury Rice Vermicelli (Upma)
Vermicelli Upma
Shashi Vohra
This is a mildly spiced version of a South Indian dish called Upma. It is delicately flavoured with curry leaves and coconut. It can be eaten as a main meal or as a snack.
Serves 3-4
Ingredients
100 gm. packet of rice vermicelli
1 tsp. salt, or to taste
1 tbsp. oil
1/2 tsp. mustard or rai seeds
6 curry leaves (not bay leaves)
1 onion, peeled and finely chopped
2 green chillies, thinly sliced (optional)
1/2 inch piece ginger, peeled and grated
2 tbsp. Desiccated coconut
1/4 tsp. sweet paprika for colour (optional)
Instructions
Prepare all vegetables.
Boil a large pan of water with salt.
Add vermicelli to boiling water and cook uncovered for 5 minutes or until just cooked. Do not over cook.
Drain and wash with cold running water, to stop them from cooking further. Allow to drain again, for 3-4 minutes.
Heat oil in a pan.
Add mustard seeds. When seeds splutter, add curry leaves, onions, chillies and ginger. Fry until onions are very lightly browned.
Add drained vermicelli and stir-fry for a few minutes, until all the vermicelli is heated through.
Adjust salt.
Add coconut, stir and serve hot with a pickle or a sauce of your choice or a chutney. It can also be served as part of a maim meal.
Notes
You can add boiled or frozen peas, while the onions are frying, before adding vermicelli.
