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Spicy Vermicelli - Capsicum Upma

Vermicelli - capsicum upma is going to be my Day 2 entry of BM #21. When I am tired of the regular vegetable or the coconut version of vermicelli upmas, I go with this spicy one. Add your choice of vegetables and vangibhath powder instead of chillies, you will end up with a delicious meal. Regular semolina or a combo of semolina and vermicelli can be substituted for vermicelli.
Ingredients for 2 - 3 servings:
  • 2 cups vermicelli
  • 1 capsicum finely chopped
  • 1/4 cup green peas (I used frozen ones.)
  • 3 - 4 Tbsp vangibhath powder
  • Salt to taste
For tadka: 3 - 4 tsp oil / ghee, 1 tsp chana dal / Bengal gram, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds and few curry leaves 
* Heat oil in a pan and then add the dals and mustard seeds. When dals start turning reddish, add curry leaves and capsicum. Mix them once with a spatula, cover and cook on low flame until capsicum turns tender. 
*  Meanwhile, dry toast the vermicelli in another pan until it turns golden brown and keep aside. If using pre-roasted vermicelli, skip this step.
* Next add (about 2.5 to 3 cups) water to the capsicum pan and bring it to a rolling boil. Lower the heat and add salt, vangibhath powder, peas and toasted vermicelli.
* Mix well, cover and cook until vermicelli is done. Don't forget to stir in between.
If the concoction of spices in the vangibhath powder is strong for your taste,  the quantity of vangibhath powder can be reduced. If you prefer more heat, add a bit of chili powder. Home made or store bought powder can be used. Check here for my version of the vangibhath powder.


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