Putnala Pappu Mirapakayalu.

This is a dry version of green chilli fry. Tender green chillies are fried in oil till golden brown. Then ground roasted gram / gulla senaga pappu is added just before removing from heat. This chilli fry is served with steamed rice and big dollop of ghee or it can be served with dal rice. Make sure to serve yogurt rice or sweet lassi to cool off.
Makes: around 5 Servings of Tender Chili Fry

Ingredients:

Tener Green Chillies 10
Dalia / Roasted Gram 2 – 3 tbsps
Salt to taste
Oil 1 tbsp

Method of preparation:

Grind dalia and salt into fine powder using a spice grinder.
Wash, remove stems and make a slit in the green chillies without cutting them into half.
Heat oil in a pan on medium high heat, add green chillies and place the splatter screen.
Stir and fry until green chillies turn light and lose the green color.
Stir in the salt and roasted gram powder.
Remove from heat and serve tender chilli fry with plain steamed rice and good amount of ghee.
Notes: Make sure to choose as tender chillies as possible.

Suggestions: If chilli is too spicy, add more dalia powder to the dish.
Variations: Tender Green Chile Curry, Mirchi in Ajwain, Green Chillies in Lemon Juice.
Other Names: Dalia Mirchi Fry.

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Semya Upma.

Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in tempered oil till done. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli upma with a glass of buttermilk.
Makes: around 3 Servings of Vegetable Vermicelli Upma.

Ingredients:

Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Bell Pepper 1 Small
Carrot 1 Small
Green Chillies 4
Fresh or Frozen Green Peas 1/2 Cup
Roasted Peanuts 2 tbsps
Yogurt 1 1/2 tbsps
Cilantro Few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden 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 and onion.
Once onion turns translucent, add carrot, bell pepper, green peas and salt.
When carrot turns soft, add strained vermicelli and yogurt.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Garnish with chopped cilantro and serve vermicelli upma.
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: Also add chopped tomato along with vermicelli if you wish. Add your choice of vegetables to the upma.
Other Names: Vermicelli Upma, Semya Upma.

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