Saturday, 22 June 2013

Vermicelli Bath - An anytime Snack


"Vermicelli" is used to indicate different sorts of long pasta shapes from different part of the world but mostly from South or East Asia. They are also known as seviyan in Urdu and Hindi, shemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. 
Here is a popular dish called Vermicelli bath or Vermicelli Upma that you can make for breakfast, lunch or dinner.
Its also perfect to be packed in a lunch box.
Tasty, healthy and easy to make at the same time.

Serves 4
Ingredients:
Vermicelli - 200 gms
Vegetables like sliced Carrots and Green Beans, and peas - 1/2 cup
Mustard seeds - 1/2 tsp
dry red chilly - 1/2
Urad dal - 1/2 tsp
Curry leaves - 4
Green chillies - 1 - finely chopped
Ginger - 1/2 inch piece - finely chopped
Onions - 1/2 - finely chopped 
Tomato - 1/2 - finely chopped
Rasam or Sambhar powder - 1 tsp
Salt - 2 tsp
Water - 2 cups
Ghee - 2 tbsp
Coriander leaves - chopped - 1 tbsp

Method:
Take a heavy bottomed regular pan or non-stick pan.
If you are making this first time, its easier in non-stick pan.
Keep the pan on low heat, add 1 tbsp ghee, and roast the vermicelli till light brown. Now remove from pan and keep aside.
Now in the same pan, add the remaining ghee, when lightly hot, add the mustard, urad dal, dry red chilly, curry leaves and allow to crackle. Now add ginger, green chillies and onions and fry till onions become translucent.
Now add the chopped tomatoes, rasam powder and salt and fry till tomatoes get really soft.
Meanwhile on the other stove, allow 2 cups of water to boil in a saucepan.
When the tomatoes are well done and ghee begins to separate, add the vermicelli and fry for 1 minute.
Now pour the boiling water in the pan, cover and cook till the vermicelli is cooked and all the water has evaporated.
The boiling water is added so that the vermicelli cooks quickly and does not get sticky in case its not fried well.
If using non-stick pan, you could cover it for just 1-2 minutes and then open the vessel and cook till all the water has evaporated out of the vermicelli. 
Now add the chopped coriander leaves and mix well.
Serve hot.

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