The New Tastes of India/Das Sreedjaran 2001

Semiya Uppuma
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons ghee 200g/7 oz fine vermicelli 1 teaspoon mustard seeds
1 teaspoon urad dal 10 curry leaves 25g/1 oz cashew nuts
1 onion, finely chopped 3 fresh green chillies, finely chopped 2.5cm/1 in fresh root ginger, peeled and finely chopped
a pinch of turmeric powder salt



1 Heat the ghee in a large wok or frying pan over a medium heat. When hot, add the vermicelli and stir-fry for 5 to 6 minutes or until golden brown. Use a slotted spoon to remove the vermicelli from the pan and set aside to drain on kitchen paper.
2 Add the mustard seeds to the pan and, as they begin to pop, add the urad dal, curry leaves and cashews. Saute until the nuts are brown. Add the onion, chillies and ginger and cook, stirring for 5 minutes or until the onion softens.
3 Stir in the turmeric, season to taste with salt, then pour in 570ml/1 pint of water and bring to the boil. Lower the heat, add the vermicelli and continue cooking for another 3 to 4 minutes until the vermicelli is thoroughly combined with the spices. Serve hot.

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