Spicy Vermicelli - Capsicum Upma

 

Vermicelli - capsicum upma is going to be my Day 2 entry of BM #21. When I am tired of the regular vegetable or the coconut version of vermicelli upmas, I go with this spicy one. Add your choice of vegetables and vangibhath powder instead of chillies, you will end up with a delicious meal. Regular semolina or a combo of semolina and vermicelli can be substituted for vermicelli.

Ingredients for 2 - 3 servings:

2 cups vermicelli

1 capsicum finely chopped

1/4 cup green peas (I used frozen ones.)

3 - 4 Tbsp vangibhath powder

Salt to taste

For tadka: 3 - 4 tsp oil / ghee, 1 tsp chana dal / Bengal gram, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds and few curry leaves 

Method:

* Heat oil in a pan and then add the dals and mustard seeds. When dals start turning reddish, add curry leaves and capsicum. Mix them once with a spatula, cover and cook on low flame until capsicum turns tender. 

*  Meanwhile, dry toast the vermicelli in another pan until it turns golden brown and keep aside. If using pre-roasted vermicelli, skip this step.

* Next add (about 2.5 to 3 cups) water to the capsicum pan and bring it to a rolling boil. Lower the heat and add salt, vangibhath powder, peas and toasted vermicelli.

* Mix well, cover and cook until vermicelli is done. Don't forget to stir in between.

Note:

If the concoction of spices in the vangibhath powder is strong for your taste,  the quantity of vangibhath powder can be reduced. If you prefer more heat, add a bit of chili powder. Home made or store bought powder can be used. Check here for my version of the vangibhath powder.

 

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