The Best Of Samaithu Paar by Ammal S Meenakshi

Author:Ammal, S Meenakshi [Ammal, S Meenakshi]
Language: eng
Format: epub
ISBN: 9789351184379
Publisher: Penguin Books Ltd
Published: 2001-12-04T00:00:00+00:00

Ginger 1" piece

Oil 4-5 tsp

Ghee 3 tsp

Mustard 1 tsp

Black gram dhal 2 tsp

Cashewnuts 7-8

Dry red chillies 2

Asafoetida powder A pinch or to taste

Green chillies 2

Curry leaves 8-10

Broken wheat 2 cups

Water 2½ cups

Salt 1 tsp

To serve 4 persons

VERMICELLI UPPUMA

(SEMIA UPPUMA)

Chop ginger and keep aside. Fry the vermicelli till golden brown in 1 tbsp ghee. Keep aside. In the same pan, add a little more ghee and oil and heat. Add mustard, black gram dhal, cashewnuts, pinched red chillies, chopped ginger and pinched curry leaves. Fry as for semolina ‘uppuma’. Add water and salt to the seasonings. Boil vigorously. Add the vermicelli. Cook, turning it all the while. A little more water can be added, if the quantity of water is not enough. See that the ‘uppuma’ does not become very soft or lumpy. When water is absorbed, remove from fire. Serve hot.

Ingredients

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