Traversing across many regions of the world, these thin extruded strands have a multitude of variations. Origin is not well documented, and doubts remain whether it’s from Italy, as the Tuscan name implies, or, from China as countless Marco Polo stories would narrate. The all-pervasive vermicelli has no boundaries. What is definitive is that it made its way into India through trade with Arabs several hundreds of years ago.
The arab Technique of frying vermicelli (called She’reya) in butter or oil—before adding water to it and cooking it, is fairly close to how we cook vermicelli in India, both for sweets and savouries. Seviyan, the popular Id special, a kheer cooked in milk, vermicelli kesari / halwa a dry version of kheer loaded with nuts are popular in parts of West Asia. Foodialogues features a savoury snack using these versatile strands which indicates a clear fusion of ingredients retaining the local tastes. …The Vermicelli Upma.
Vermicelli Upma Recipe:
Ingredients for vermicelli upma:
- Vermicelli 1 C
- Green Chilly Chopped 3
- Curry Leaves Few
- Coriander Leaves Chopped 1 Tbsp
- Ginger Grated 1 Tsp
- Onions Sliced 1 C
- Oil 2 Tbsp
- Mustard Seeds 1tsp
- Bengal Gram Dal 1 Tsp
- Black Gram Dal 1 Tsp
- Asafoetida 1 Tsp Salt to Taste
- lemon Juice 1 Tsp
Preparation Method for Vermicelli Upma:
- Take a heavy-bottomed pan, add oil, and when hot add mustard seeds. When mustard splutter add the dals. When golden brown add asafoetida and green chilly along with curry leaves. Fry on low flame and drop in onions. Fry till translucent and pink.
- Add the vermicelli and fry till roasted and colour changes light brown.
- Add the required salt and 1.5 C of water. Cover and cook on low flame with intermittent stirring.
- Once the water evaporates check the vermicelli for doneness. Drizzle lemon juice and sprinkle coriander and serve hot with a chutney of your choice.
Simple & easy “Vermicelli Upma” is ready 🙂
