Vermicelli Dill Upma
Dill Semya Upma.
Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in oil along with dill leaves and spices. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli dill upma with a glass of buttermilk.
Makes: around 3 Servings of Vermicelli Dill Upma.
Ingredients:
Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Carrot 1 Small
Green Chillies 4
Dill Leaves 1 Cup Packed
Cilantro Few Leaves
Salt to taste
Oil 1 tsp
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 Tbsp
Method of preparation:
Peel, wash and finely chop the potato, onion and carrot.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro and dill leaves.
Heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.
Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato, carrot and onion.
Once onion turns translucent, add dill leaves and salt.
Fry till all vegetables are cooked and starts to turn light brown around the edges, add strained vermicelli and cilantro.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Serve dill vermicelli upma immediately.
Notes: Don’t overcook vermicelli.
Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan. Make sure all vegetables are cooked well before adding vermicelli.
Variations: Add your choice of vegetables to the upma if you desire.
Other Names: Vermicelli Dill Upma, Dill Semya Upma.
Fenugreek Puffed Rice Upma
Menthikura Maramarala Upma.
Puffed rice is washed under running water and kept aside to make it soft. Chopped fenugreek leaves and onion are cooked in oil along with whole spices. Finally puffed rice is mixed in and finished with dalia powder. Serve fenugreek puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Fenugreek Puffed Rice Upma
Ingredients:
Puffed Rice 2 1/2 Cups
Fenugreek leaves 1 Cup Packed
Potato 1 Small (optional)
Onion 1
Green Chillies 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a big Pinch
Garlic 2 Cloves
Dalia 1 1/2 Tbsps
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash fenugreek leaves thoroughly and roughly chop it.
Remove stems, wash and chop the green chillies.
Peel and chop the onion.
Peel, wash and finely chop the potato.
Peel and crush the garlic cloves.
Grind dalia / roasted gram into fine powder using a spice grinder.
Soak tamarind in few tablespoons of warm water and extract the thick pulp discarding any veins.
Soak puffed rice in enough water for couple of seconds to half a minute.
Strain the puffed rice and keep aside.
Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Fry briefly, add green chillies, potato (if using), onion and tamarind pulp.
Fry for a minute or two till onion is translucent and potato turns soft and stir in fenugreek leaves.
Once the fenugreek leaves are fried well, stir in soaked puffed rice and salt.
Mix carefully and make sure all the excess moisture is gone (if any).
Stir in ground dalia powder and serve fenugreek leaves puffed rice upma as a breakfast or as a snack.
Notes: Don’t over soak the puffed rice.
Suggestions: If puffed rice is over soaked, then spread it on a kitchen towel and let it dry for couple of minutes before using it.
Variations: You can also check other recipes with puffed rice here.
Other Names: Fenugreek Leaves Puffed Rice Upma, Menthikura Maramarala Upma.
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