VERMICELLI MINT UPMA

I find vermicelli to be a versatile staple ; as it takes in the flavour of any ingredient incorporated into it. In one of my posts,I have elucidated the method of preparing vermicelli puliyogare. This time,I tried a simple masala paste involving mint leaves and made masala upma. I always prefer the MTR brand;the reason being- vermicelli strands are of uniform size and it has an inherent flavour.

 

 

 

INGREDIENTS

 

VERMICELLI-  2 CUPS

 

WATER- 3 CUPS

 

SALT TO TASTE

 

CUMIN SEEDS- 1 TSP

 

TURMERIC POWDER- 1/4 TSP

 

OIL- 1 1/2 TBSP

 

ONIONS- 2 NOS

 

TOMATOES- 2 NOS

 

FENNEL SEEDS- 1 TSP

 

CHOPPED CORIANDER LEAVES FOR THE GARNISH 

 

GHEE- 1 TSP

 

CURRY LEAVES- 1 SPRIG

FOR THE MASALA PASTE

MINT / PUDHINA LEAVES- 4 SPRIGS

 

CORIANDER LEAVES CHOPPED-  1 TBSP

GARLIC CLOVES- 4 NOS

GREEN CHILLIES- 3 NOS

GINGER- 1 INCH

 

FENNEL  SEEDS- 1 TSP

PROCEDURE

1. Dry roast vermicelli and keep it aside.

2. Grind mint leaves,garlic cloves,ginger and green chillies,coriander leaves,fennel seeds to fine paste and keep it aside.

3. Heat oil in a pan add splutter cumin seeds. Add in chopped onions,curry leaves,salt and fry well till it turns translucent.

4. Add chopped tomatoes,turmeric powder and fry till the tomatoes turn mushy.

5. Add the ground paste over the sauteed ingredients and fry well till the raw smell evades.

6. Boil 3 cups of water and pour it over the masala paste.

7. Slowly transfer the dry roasted vermicelli to the boiling water .

8. Keep stirring in mild heat till the vermicelli takes in all the water and gets cooked.

9. Switch off and add a teaspoon of ghee over the hot upma.

10. Garnish with chopped coriander leaves and serve.