Coriander vermicelli upma | Kothamalli semiya upma | Green vermicelli upma | Coriander shavige uppittu

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Type: Breakfast, dinner, Ganesh chaturthi special | Take With: Chutney, chips, potato fry

Ingredients

• Vermicelli [semiya] – 1 cup
• Peanuts – ¼ cup [dry roast & peel the skin off]
• Onion – 1 [sliced]
• Green chilli – 1 [slit]
• Ginger – 1 tbsp [finely chopped]
• Curry leaves – 1 spring
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Salt to taste
• Oil – 2 tbsp
• Fresh red chilli - 1 [finely sliced][For garnishing]

For grinding-ingredients

• Coriander leaves – ¼ cup
• Mint leaves – ¼ cup
• Salt a pinch
• Sugar a pinch
• Water – 4 tbsp
• In a mixer jar put all ingredients & grind to fine puree

Method

• Heat pan with 2 cups of water, add salt & let it boil. When boiling cut off heat, add vermicelli mix well, leave it for 3 min.
• Then drain the water & immediately put it in cold water, drain & keep it aside.
• Heat oil in a pan then add mustard seeds & let it splutter. Then add Bengal gram and urad dal.
• Add onion sauté till soft then add ginger sauté. Then add peanuts, green chilli, curry leaves, turmeric & red chilli powder sauté.
• Add mint coriander puree mix well & let it boil.
• Then add boiled vermicelli & salt mix well & sauté for 2 min.
• Then cut off heat & serve hot with chutney.
  

Mint coriander vermicelli semiya upma