Rice Vermicelli upma

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I feel very fortunate that I stay in the south of India, because here I have learnt to make so many Gluten free foods. The South India and especially the state of Kerala offers a variety of Gluten free dishes. Vermicelli upma is a traditional snack of this region and I have tried to slightly tweak it to prepare a Gluten free snack for my kiddo, by using rice or millet vermicelli, as both kinds are easily available here. You can have many variations of this snack, as per your choice of veggies and their quantities, and spices. I make it this way……

Ingredients

Rice vermicelli (softened by boiling in hot water and salt, and strained) – 2 cup

Oil – 2 tbsp; any oil of your choice, I use coconut oil.

Mustard seeds – ½ tsp

Chana daal (split bengal gram) – 1 ½ tsp

Urad daal (split black lentil) – 1 ½ tsp

Cashewnuts (halved and fried to golden brown) – 1 tbsp

Curry leaves – 1 sprig

Green chili – 2 (chopped) or as desired

Mixed veggies (carrot, peas, capsicum, etc) – 1 cup

Salt – as per taste

Ghee – 1 tsp(optional)

Method

1)      Heat oil in a skillet and add mustard seeds. Let crackle.

2)      Add the daals and fry till they redden.

3)      Add curry leaves and green chilies and sauté for 30 secs.

4)      Add the veggies and salt and sauté for 1-2 minutes.

5)      Add the rice vermicelli and mix well, gently.

6)      Adjust salt, add cashewnuts and mix well.

7)      Lower heat and add ghee.

8)      Cover and keep mixing gently, once in a while, for 5-7 minutes.

9)      Remove from heat and serve hot as evening snack.

Notes and tips

1)      If you want it to be spicier, you can sprinkle Chutney powder, mix thoroughly and eat.

2)      The Chutney powder can be bought from any spice shop or made at home by roasting separately Chana daal, urad daal, red chili, asafoetida, curry leaves and chopped garlic with little oil, and grinding together, with salt, to make a coarse powder.

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