Tag Archives: Vermicelli

Vermicelli Dill Upma

22 Dec

dill_vermicelli_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.

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Vermicelli Spinach Upma

22 Nov

vermicelli_spinach_upma
Semya Palakura Upma.

Vermicelli is boiled in water till just soft and fluffy. Freshly chopped spinach is cooked in oil along with onion and mixed with the vermicelli. Serve vermicelli spinach upma immediately.
Makes: around 2 Servings of Vermicelli Spinach Upma.

Ingredients:

Vermicelli 1 Cup
Spinach 2 Cups Packed
Onion 1 Small
Green Chiles 2 – 3
Salt to Taste

Talimpu:

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:

Wash the spinach leaves and finely chop them.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.

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 chopped onion and green chiles.
Fry for around a minute or until onion starts to change color.
Stir in chopped spinach and salt.
Cook on low flame till spinach wilts and most of the water has been evaporated.
Then stir in cooked vermicelli and mix carefully.
Remove from heat to avoid over cooking the vermicelli.
Serve vermicelli spinach 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: You can also add few tablespoons of frozen peas if desired. Check other vermicelli recipes here.
Other Names: Vermicelli Spinach Upma, Semya Palakura Upma.

Vermicelli Sesame Upma

1 Nov

vermicelli_sesame_upma
Semya Nuvvulu Upma.

Vermicelli is boiled in water till just soft and fluffy. Roasted sesame is ground into powder with red chiles and mixed with the vermicelli. Serve vermicelli sesame upma immediately.
Makes: around 2 Servings of Vermicelli Sesame Upma.

Ingredients:

Vermicelli 1 Cup
White Sesame Seeds 4 Tbsps
Whole Red Chiles 1
Salt to Taste

Talimpu:

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:

Roast the sesame seeds in a pan on low heat until they turn golden brown in color.
Roast the red chili for few seconds in the same pan and remove from heat.
Grind the red chili and salt into powder using a grinder.
Then add the roasted sesame and grind again into powder 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 cooked vermicelli, ground sesame powder and salt (if necessary).
Mix carefully and thoroughly to mix everything well.
Remove from heat to avoid over cooking the vermicelli.
Serve vermicelli sesame 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: Check other vermicelli recipes here.
Other Names: Vermicelli Sesame Upma, Semya Pallila Upma.

Vermicelli Peanut Upma

27 Oct

vermicelli_peanut_upma
Semya Pallila Upma.

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.

Ingredients:

Vermicelli 1 Cup
Roasted Peanuts 4 Tbsps
Scraped Fresh Coconut 4 Tbsps
Green Chiles 2
Salt to Taste

Talimpu:

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.

Vermicelli Tamarind Pulihora

17 May

vermicelli_tamarind
Semya Chintapandu Pulihora.

Vermicelli is boiled in water till just soft and fluffy. Tamarind is soaked in water and the pulp is extracted. The prepared pulp is briefly cooked in oil along with spices and mixed with the vermicelli. Serve vermicelli tamarind pulihora with a glass of buttermilk.
Makes: 1 – 2 Servings of Vermicelli Tamarind Pulihora.

Ingredients:

Vermicelli 1 Cup
Tamarind 2 inch Size Piece
Jaggery 2 Tbsps (Grated)
Green Chiles 1 – 2
Roasted Peanuts 2 Tbsps
Turmeric Powder a Small Pinch
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
Asafoetida a Big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.

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 1 – 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 urad dal turns light brown, add green chillies.
Fry for few seconds, add tamarind pulp and jaggery.
Let the mixture come together a bit (less than a minute) and remove from heat.

In a mixing bowl, add the vermicelli, above tamarind mixture, turmeric powder and salt (if necessary).
Mix thoroughly and carefully and garnish with roasted peanuts.
Serve vermicelli tamarind pulihora.
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: You can also add chana dal to the talimpu ingredients if desired.
Other Names: Vermicelli Tamarind Pulihora, Semya Chintapandu Pulihora.