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.
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
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.