Ingredients:
- Samiya or Vermicelli ( roasted ) - 3 Cups
- Curd ( with little sour ) - 1 Cup
- Chopped Onion - 1/2 Cup
- Chopped Tomato - 1 to 2 tblspn
- Chopped Green Chilli - 3 to 4 nos ( depends on spiceness required )
- Chopped Ginger - 1 tspn
- Mustard Seeds - 1 tspn
- Split Urad Dal - 1 tspn
- Bengal Gram Dal - 1/2 tspn
- Roasted Peanut - 1 tblspn
- Curry leaves - few nos
- Oil - 2 to 3 tblspn ( for uppuma we need to use more oil then only it will be non sticky)
- Salt - to taste
- Water - 4 Cups
Method:
- Heat 2 tblspn of oil in a kadai, add mustard after it burst add urad dal, channa dal when it turns golden brown add ginger, green chilli, peanut and onion
- When onion turns pink add tomato and saute it for 2 mins
- Then add 31/2 cups of water and salt , when water begins to boil ( when there is lots of bubbles on top ) add the samiya and mix well
- After 2 mins add the curd and mix well thoroughly till all the ingredients combines well
- Add curry leaves, oil and keep it in low flame for 3 to 4 mins ( if required add water at this time )
- Serve the Spicy and Soury Samiya Uppuma hot ( no need for any side dish )
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