Friday, December 5, 2008

Vermicelli (saemiya) uppuma


broken vermicelli 2 cups
onion 1
carrot 2
capsicum 1
potato 1
peas 1/2 cup
tomato 2
green chilli 3
asafoetida powder 1/2 tsp
ghee 2 tsp
lime juice 2 tblsp
oil and salt as required

For seasoning:

mustard seeds,black gram dhal,broken cashew nuts each one tblsp.
curry leaves - few

For garnishing:
cut coriander leaves 1/2 cup
grated coconut 2 tblsp


Take a kadai mix melted ghee to vermicelli and roast till golden brown.
chop all the vegetables .
Boil ten cups of water in a broad vessel with little salt and oil.
when the water starts boiling add roasted vermicelli bits and cook till tender.
Drain off water in a bowl and pour some cold water on top and drain well.(this prevents the vermicelli from sticking to each other).
Heat a deep curved pan with oil and add
seasonings,green chillies,and other chopped vegetables with little salt.
Fry in medium flame till the vegetables are tender.
Add sliced tomatoes at the end and fry for some more minutes.
Add cooked vermicelli with salt and asafoetida powder.
Fry in low flame for another five minutes.
Switch off the flame .Squeeze lemon and garnish with coriander and grated coconut.

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