Vermicelli Upama ( Semolina noodles )

Vermicelli or Semya Upama is a simple yet delicious breakfast dish , but we eat it as a snack or sometimes even take it for Lunch or have it for Dinner, so its quite a versatile dish. I love the thin noodle like texture and it can be cooked up in no time.
I try to make it healthy by adding some mixed veggies or sometimes scrambled eggs. I'm sure you could get creative and try different options like adding grilled chicken or fish, after all its almost like a thin pasta.

Vermicelli is a thin spaghetti like noodle made of Semolina flour. Its easily available in any Indian grocery store, I haven't really checked if you get them in other food stores though. You can buy it both in plain and roasted form. Semya payasam (kheer made with milk) is another common sweet dish that is made with vermicelli.

I made this upama one day before going to work and it looked pretty good so went off to take some snaps though we were getting late for work , ssshhhh don't tell that to my boss :-)
I just added some grated carrots and green peas and garnished with cilantro and it was simply awesome!
You can also add peanuts or grated coconut as per your wish.

Vermicelli Upama ( Semolina noodles ) Recipe
Recipe source : My own
You'll need
Vermicelli (semolina noodles ) - 2.5 cups

Chopped Onion - 1 cup

Chopped Green chilli - 1 or 2 chillies

Finely chopped ginger - 1 tsp

Grated or cubed carrots - 1 cup

Green Peas - 1/4 cup

Boiling water - 2 cups

Oil - 1 tbsp

Chopped Cilantro - for garnish

Salt
For tadka / tempering:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - 1 stem

Turmeric powder - 1 tsp

Chana daal ( small split chickpeas) - 1tsp

Moong daal ( split beans ) - 1tsp

Peanuts or Cashewnuts - 1 tbsp (optional)
Grated Coconut (optional)

Directions

1. Heat 1 tbsp of oil in a skillet and roast the vermicelli till light brown and until it becomes crisp and keep aside. ( Or you may buy roatsed Vermicelli from any Indian grocery store)

2. Heat 1 tbsp of oil and add the mustard seeds.

3. Once the mustard seeds crack, add the curry leaves.

4. Add the chana daal and moong daal and fry till it becomes mild brown. ( You may fry peanuts and cashew nuts at this point as per your wish, I did not have those so dint use any)

5. Then add the chopped green chillies and ginger and turmeric powder and once sauted for a while add the Onions and saute them till light pink.

6. Add the grated carrots and peas and saute for 1 min.

7. Bring 2 cups of water to a boil and add it to the mixture of onions and veggies.

8. Add the roasted vermicelli and add salt.( adding a lilttle extra salt helps it to get infused better with the semolina noodles as it has no salt )

9. Cover the skillet and let the vermicelli mix with the boiled water at medium heat.

10. Stir once in between and keep closed until fully cooked. Vermicelli cooks really fast, it shouldn't take more than 5-10 mins on  high heat.

11. Garnish with chopped cilantro or grated coconut (optional) and serve hot.

Why don't you try this today and let me know how it turned up ! :-)
Enjoy your day!

I'm also sending this post to the Fast Food not Fat Food Event #7 hosted by Priya of Now Serving

Also sending this recipe to Healthy Cooking Challenge : Healthy Lunch event guest hosted by Kavi of Edible Entertainment and hosted by Smitha of My Tasty Curry.

- Manju