Vermicelli Upma/Brinj with cucumber raita
Ingredients:
For the raita:
1 medium cucumber, peeled and finely diced
1 teaspoon sugar, a pinch of salt
2-3 tablespoons plain yoghurt.
some washed and finely chopped coriander
For the Upma/Brinj:
A small cup of vermicelli (broken) - approx 50 grams
1 large ripe tomato, washed
1 medium onion
a clove of garlic finely chopped
a small piece of ginger finely chopped
an assortment of vegetables, whatever is available in your fridge (usually, carrot, beans, cauliflower, brocolli, green peas, baby corn, red capsicum, etc) washed well and diced into small pieces
2 teaspoons of refined sunflower oil
2 dry chillies (red)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
a pinch of turmeric
half a teaspoon of Garam Masala
a few curry leaves, washed & split into smaller pieces if required.
salt to taste
a teaspoon ghee (clarified butter)
some broken cashew kernels and some raisins (sultanas)
a twist of lime
washed and finely chopped fresh coriander
Method:
Cucumber Raita:
Mix the chopped cucumber into the yoghurt. If the yoghurt is very thick, you may add a little water. Add the sugar and salt to taste. Garnish with the chopped coriander.
Vermicelli Upma/Brinj:
Step 1: Dry roast the vermicelli:
It is important to dry roast the vermicelli to keep it from becoming mushy and sticky in the end product. Dry roast the vermecelli in a pan, on a medium flame, constantly stirring it around so as to uniformly roast it to a light golden brown hue. Keep aside on a dry plate.
Step 2: Fry the cashews:
Fry the cashews in the ghee in a small pan. Stir as you fry. When the cashews turn golden brown, add the raisins (sultanas) in and stir for a moment. take it off the flame and set aside.
Step 3: The main thing:
Take a cooking pot. Make sure it is completely dry. Add the 2 teaspoons of oil and the cumin, mustard and red chilli. Allow it to splutter and pop. When spluttering add the curry leaves and the finely chopped garlic.
Add some water (approx 150 ml) and allow it to come to the boil. When boiling, add the diced vegetables in and the finely chopped ginger. Add a pinch of turmeric. Allow the vegetables to cook a while. Add salt and stir well. As and when required, add more water. Add a pinch of garam masala for flavour.
Once the vegetables are almost cooked, add the fried cashews and raisins. Add the roasted vermicelli as well. Add salt to taste. Keep the flame medium and stir constantly. You will notice that the water gets absorbed in by the vermicelli very quickly. If required, add a little more (hot) water. Keep stirring well to prevent it from sticking to the bottom of the pan.
Stir until most of the water is evaporated and the consistency looks right. Take off the stove and twist a little lime in to add some zing!
Garnish with the chopped coriander.
Serve with cool cucumber raita.
Bon Apetit!
