Vermicelli upama ( Semolina noodles ) Recipe
Vermicelli upama or Semolina noodles is a popular Indian Breakfast/Lunch/Snack dish.
Its thinner than spaghetti noodles and you can use plain semolina or wheat semolina to prepare this dish.
I was inspired by Hetal and Anuja from showmethecurry.com to prepare this lovely dish and it came out awesome.
Try it out and Enjoy!
Prep time: 5 minutes
Cook time: 15 minutes
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
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 Directions
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)
Heat 1 tbsp of oil and add the mustard seeds.
Once the mustard seeds crack, add the curry leaves.
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)
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.
Add the grated carrots and peas and saute for 1 min.
Bring 2 cups of water to a boil and add it to the mixture of onions and veggies.
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 )
Cover the skillet and let the vermicelli mix with the boiled water at medium heat.
Stir once in between and keep closed until fully cooked.
Garnish with chopped cilantro and serve hot.
You may use veg or non-veg ingredients and add extra spice as per your wish and serve with coconut chutney or ketchup.
How good does this recipe look to you?