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Ingredients:
100 gms - vermicelli
1½ cups - curd
2 cups - milk (boiled and cooked)
2 - onions
2 tsp - black gram dal
2 tsp - ginger (chopped and ground)
1 tsp - asafeotida
2 tbsp - oil
1 tsp - mustard seeds
1 sprig - curry leaves
4 to 5 - green chilies
5 to 6 cups - water
coriander leaves for garnishing
salt to taste
100 gms - vermicelli
1½ cups - curd
2 cups - milk (boiled and cooked)
2 - onions
2 tsp - black gram dal
2 tsp - ginger (chopped and ground)
1 tsp - asafeotida
2 tbsp - oil
1 tsp - mustard seeds
1 sprig - curry leaves
4 to 5 - green chilies
5 to 6 cups - water
coriander leaves for garnishing
salt to taste
Vermicelli Upma
Method
- Boil the vermicelli in plenty of water.
- Drain and put under cold water. Drain again.
- Mix the curds, milk, salt and asafeotida together.
- Mix with the vermicelli.
- Heat the 2 tbsp of oil and fry the mustard seeds till they start popping up.
- Add the black gram dal, chopped and ground ginger and washed curry leaves.
- Fry for a minute. Then add the chopped onions and green chilies.
- Before the onions change color, remove this mixture from the flame and add to the vermicelli preparation.
- Stir and serve hot or cold, garnished with finely chopped coriander leaves.
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