Saturday, June 9, 2012

Uppuma: A savory breakfast with Vermicelli

I had one of those stumble out of bed to figure out if an early morning trip to the store was needed to feed the family. Having rustled through the cupboard, I found the bag of Vermicelli I bought a week ago to make Payasam/Kheer and decided to make a childhood favorite of mine, Vermicelli Uppuma.

I'd usually use onions in this recipe (and will tell you how to use it here) but it turned out not to have any at hand. I did, however, decide to add a dash of vegetables that adds to the taste and nutritional value of this meal.


Ingredients:
One and a half cup Vermicelli
One large garlic clove
(A quarter section of a medium sized white onion if you have it)
6 to 10 string beans
6 cherry tomatoes
1 teaspoon ghee (indian clarified butter) if you have it, if not, use unsalted butter
Salt
Turmeric
One and a half cup water

  • In a large pan, roast the vermicelli till most of the vermicelli threads are golden brown
  • Set the Vermicelli aside
  • Chop the garlic into chunky pieces, dice the green beans and halve the cherry tomatoes
  • Heat the ghee in the pan, and sauté the garlic till they are deep brown
  • (If you're using onions, dice a quarter section of a white onion, and fry it with the garlic till deep brown as well)
  • Toss in the green beans and tomatoes and fry for five minutes
  • Bring water to boil in a kettle and pour it in the vegetables
  • One its bubbling, mix in the vermicelli and let cook for about 5 minutes. Mix thoroughly but gently so that the vermicelli doesn't break up, but to makes sure that you don't have clumps
  • Taste to make sure that the vermicelli is cooked (a little al dente) and you're ready to go

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