Vermicelli is boiled in water till just soft and fluffy. Roasted peanuts are coarsely ground and mixed with the vermicelli. Serve vermicelli peanut upma immediately.
Makes: around 2 Servings of Vermicelli Peanut Upma.
Vermicelli 1 Cup
Roasted Peanuts 4 Tbsps
Scraped Fresh Coconut 4 Tbsps
Green Chiles 2
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 6
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Coarsely grind the roasted peanuts and keep aside.
If using frozen scraped coconut, microwave for few seconds to soften and keep aside.
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 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water to stop further cooking of vermicelli if necessary.
Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add green chillies.
Fry for few seconds, add scraped coconut and peanut powder.
Add the cooked vermicelli and salt.
Mix thoroughly and remove from heat to avoid over cooking the vermicelli.
Serve vermicelli peanut 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.
Variations: Use roasted vermicelli in place of vermicelli. For roasted vermicelli, heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Other Names: Vermicelli Peanut Upma, Semya Pallila Upma.