Vermicelli Special Upma
This is a typical Udupi item
Recipe by Mohan Rao Mudradi of New Delhi, IN
This item is typically found in Udupi of South Karnataka. This item will be little bit sweet, little bit hot, little sour. All tastes in equal quantities. It is a pure vegetarian recipe. It takes roughly 20 to 25 minutes to prepare.
Ingredients
vegetarian
2 servings
- 1 glass Vermicelli (plain, not roasted), preferably haldiram or bambino
- 1/2 Coconut
- 2-3 Red chillies
- 3-4 pinches of Asafoetida (heeng) (according to taste)
- Salt according to taste
- Mustard seeds : according to quantity of vermicelli
- 1 lemon sized Jaggery
- few drops of Coconut oil
- 2-3 Green chillies
- Chana dal : few grains
- Urad dal : few grains
- 1 lemon sized ball of Tamarind
- 1 handful Groundnut
- 10-12 tsp Refined oil
- 1 tsp Turmeric powder
- Curry leaves
Directions
- Roast the vermicelli in few drops of coconut oil till golden brown colour. Keep it aside.
- Grind coconut with 1 spoon of mustard and the 1 or 2 red chillies. Do not add water.
- Soak the tamarind in a cup of water.
- Fry the groundnut, chana dal, urad dal, 1 red chilliy, green chilles in refined oil, till the dal become light yellow in color, in a deep fry pan (kadhaai). Add mustard and curry leaves. Then add turmeric, asafoetida and salt.
- Now add tamarind water plus some additional water so that the quantity equals 1 glass of water and a little bit more, to the frying items. Add Jaggery. Once it becomes little bit thick, add the grated coconut, cook for 2 to 3 minutes and add the roasted vermicelli. Cook covered for 15 to 20 minutes in sim flame. If you still find moisture, cook for 5 minutes more, so that the water gets absorbed completely.
- Mix thoroughly and delicious vermicelli is ready. Serve hot.