When I came to UK for the first time, I was very much disappointed with the vermicelli I found in the supermarkets. It was thick and very sticky unlike our famous bambino brand. Especially the colour has disappointed me. Now I have mastered the art of cooking even with the thick vermicelli.
I trick my elder son by telling him as small noodles as I don’t want to cook ready made noodles for him despite of the tangy taste due to obvious reasons, unhealthy, fatty and salty.
Vermicelli – 1 cup
Water – 4 cups
Grated carrot – 1 cup
Green chilli – 4
Onion – 1
Mustard + Cumin – 1 tsp
Grated carrot, onion, curry leaves and chopped green chilliMethod.
1. Bring 3 cups of water to boil along with salt and drop the vermicelli into it. Allow it to cook for 5 minutes and then pour 1 cup of cold water. This is called as cold magic. When we pour cold water the temperature gets reduced which eventually allow the vermicelli to cook inside as well properly. Other wise you will find sometimes that the outer part is soft and internally it is hard. The same procedure can be followed whilst cooking pasta / noodles
2. Do not over cook them as they will become mushy. Just cook until they are tender.
3. Drain all the water and pour cold water on top to stop further cooking and again drain all the water and keep it aside.
4. Take a wok and heat it with 2 tbsp of oil. When it is hot enough add mustard, cumin seeds , curry leaves, Green chillies and onion. Fry for a minute and add grated carrot and salt. Do not over cook carrot as you will loose the crispiness.
5. Finally add the boiled vermicelli and mix every thing gently
Enjoy the vermicelli upma with pappula podi