Masala Vermicelli

26 Apr

masala_semya
Masala Vermicelli.

Vermicelli is boiled in water till just soft. Onion and ginger garlic is fried in tempered oil. A ground spice mixture of red chiles, cloves, coriander seeds and cinnamon is added along with cooked vermicelli. The spices give the vermicelli heat. Serve masala vermicelli with a glass of buttermilk.
Makes: around 2 Servings of Masala Vermicelli.

Ingredients:

Vermicelli 1 1/2 Cups
Onion 1 Small
Tomato 1
Ginger garlic Paste 1/2 tsp
Green Chillies 4
Green Peas 1/2 Cup
Whole Red Chiles 2 – 3
Cloves 2
Coriander Seeds 1 1/2 tsps
Cinnamon 1/2 inch Stick
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slit green chillies into two.
Grind red chiles, cloves, coriander seeds and cinnamon into fine powder.

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 pour the cooked vermicelli into a colander and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When dal turns light brown, add green chillies, ginger garlic paste, ground spice powder, green peas and onion.
Once onion turns translucent, add tomato, turmeric powder and salt.
When tomato turns soft, add vermicelli.
Mix carefully and make sure all the excess moisture is gone.
Serve masala vermicelli with a glass of buttermilk.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is not cooked properly, then cook covered until its done. Add a splash of water if necessary. To avoid vermicelli from overcooking, remove the vermicelli from boiling water earlier than desired.
Variations: You can also add finely chopped green bell pepper, carrots etc..
Other Names: Masala Vermicelli, Masala Semya.

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7 Responses to “Masala Vermicelli”

  1. Hema April 27, 2010 at 3:31 am #

    Awesome. Yummy treat!!!
    I used to prepare same thing with minus coriander powder. And I will add 2 tbsp of curd while cooking the vegetables.

  2. Hari Chandana April 27, 2010 at 8:39 am #

    Interesing recipe.. looks awesome.. Mee photos anni chala baguntayi.. edo magic vundi mee daggara !! 😉

  3. Raji April 28, 2010 at 10:35 pm #

    @Hema i use curd in rawa upma for it imparts a creamy texture. never tried with semya. will do it next time. thx for nice tip.
    @Hari Chandana beauty lies in the eyes of the beholder. but thank you so so much for the lovely comment. meeku nacchi nanduku chala santhosam ga vundi.

  4. laxmic June 22, 2010 at 4:45 am #

    masala semya is very yummy.insted of tomato use lemon.

  5. Indhu August 11, 2010 at 11:11 pm #

    Awesome!!!!!!!!!!!! i tried yeserday. My daughter loved it.. thanks for the receipe…

  6. Suddha Satta Ray August 31, 2010 at 7:06 am #

    Hi,
    I tried to do this today evening. Unfortunately, the vermicelli formed lumps when I was about to add it to the fried veggies.

    I started with by boiling the vermicelli (Bambino shortcut Regular variety) with few peas in boiling water for about 4 to 5 minutes. Then I strained the boiled vermicelli over fine sieve and kept it like that for 8 to 9 minutes. In this meantime I fried the veggies (onion, mustard seeds, ginger tomatoes etc.). Now when I added the boiled vermicelli, it was all a lumpy mass with the strands sticking with each other!!! What went wrong here? Should I have cooked the vermicelli for only about a minute or so (i.e. 60 % done). Please advise.

  7. Raji August 31, 2010 at 12:41 pm #

    @laxmic thx
    @Indhu thx for trying it out. glad u guys like it
    @Suddha Satta Ray well you definitely overcooked. you can cook it for say 80 90% as long as you dont overcook in the pan. and you forgot the most important part. once you strain the vermicelli, refresh with cold water so that it wont cook further. hope it helped.

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