Vermicelli is the name for Indian Sevian or Shyavige. Its name sounds like a kind of Italian pasta but Indian Vermicelli is made with a different process and is used mainly in Kheer, Uppumav, Pulav and Kesari Bhaat.
In any major store, you may find different brands of Vermicelli. My memory dates back to the Seventies, when Auro Foods based in Pondicherry came out with perhaps the first large scale manufacture of Vermicelli in India with the brand name TRUE.
Vermicelli Kheer and Uppumav are my favourites. I prefer the wheat version rather than the one made with rice. Here's an easy to make recipe for Vermicelli Uppumav with veggies or in Bangalore language, Shyavige Bhaat. This is a breakfast snack and I am sure will be liked by all.
Ingrediens:
Plain short Vermicelli - 1 cup
Mustard seeds - 1 Tsp
Urad Daal - 1 Tsp
Chana Daal or cashew bits - 1 Tsp(Optional)
Curry Leaves - 1 sprig
Green Chillies - 2 chopped
Turmeric powder - A pinch
Sugar - 1 Tsp
Salt - To Tasted
Mixed chopped vegetables like beans, carrot, cauliflower - 1/2 cup
Onion - 1 medium chopped(Optional)
Tomato - 1 chopped(Optional)
Lemon - 1/2
Coriander leaved - A handful chopped(Optional)
Grated Coconut - 1/2 Cup(Optional)
Refined oil or ghee - 1 Tbsp
Hot water - 1 1/2 cups
Method:
Heat little oil in a kadai. Roast the vermicelli on medium flame till it becomes slightly golden in colour. Remove and keep aside.
Heat remaining oil and prepare a seasoning with mustard seeds, urad daal, optional chana daal or cashew bits, curry leaves and chopped green chillies.
Fry the chopped onions till transparent. Fry the optional chopped tomato.
Add the chopped veggies, salt to taste and turmeric powder. Stir fry on high flame till the veggies are semi-cooked and crisp.
Add hot water and sugar. Bring to a boil and squeeze lemon. If you are adding tomato, you may reduce the lemon to 1/4.
Now add the roasted vermicelli, cover and cook on medium flame till the water is absorbed by the vermicelli.
Remove from heat, open the lid and keep aside. Sprinkle coriander leaves and grated coconut. Allow to stand for 5 mins.
Mix gently and serve hot.
In any major store, you may find different brands of Vermicelli. My memory dates back to the Seventies, when Auro Foods based in Pondicherry came out with perhaps the first large scale manufacture of Vermicelli in India with the brand name TRUE.
Vermicelli Kheer and Uppumav are my favourites. I prefer the wheat version rather than the one made with rice. Here's an easy to make recipe for Vermicelli Uppumav with veggies or in Bangalore language, Shyavige Bhaat. This is a breakfast snack and I am sure will be liked by all.
Plain short Vermicelli - 1 cup
Mustard seeds - 1 Tsp
Urad Daal - 1 Tsp
Chana Daal or cashew bits - 1 Tsp(Optional)
Curry Leaves - 1 sprig
Green Chillies - 2 chopped
Turmeric powder - A pinch
Sugar - 1 Tsp
Salt - To Tasted
Mixed chopped vegetables like beans, carrot, cauliflower - 1/2 cup
Onion - 1 medium chopped(Optional)
Tomato - 1 chopped(Optional)
Lemon - 1/2
Coriander leaved - A handful chopped(Optional)
Grated Coconut - 1/2 Cup(Optional)
Refined oil or ghee - 1 Tbsp
Hot water - 1 1/2 cups
Method:
Heat little oil in a kadai. Roast the vermicelli on medium flame till it becomes slightly golden in colour. Remove and keep aside.
Heat remaining oil and prepare a seasoning with mustard seeds, urad daal, optional chana daal or cashew bits, curry leaves and chopped green chillies.
Fry the chopped onions till transparent. Fry the optional chopped tomato.
Add the chopped veggies, salt to taste and turmeric powder. Stir fry on high flame till the veggies are semi-cooked and crisp.
Add hot water and sugar. Bring to a boil and squeeze lemon. If you are adding tomato, you may reduce the lemon to 1/4.
Now add the roasted vermicelli, cover and cook on medium flame till the water is absorbed by the vermicelli.
Remove from heat, open the lid and keep aside. Sprinkle coriander leaves and grated coconut. Allow to stand for 5 mins.
Mix gently and serve hot.
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