Name: Kerala Style Vermicelli Uppumaavu recipe by Rachana Bagaria at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Vermicelli- 2 cups ( I used Bombino brand); Onion- 1 medium size; Carrot- 2 small; Cashew nuts-6 no.; Curry leaves- 1 twig; Mustard seeds- 1 tbsp; Urad dal- 1 tbsp; Red chilli- 1 no.; Green chilli- 2 no.; Coconut oil- 3 tbsp; Corriander and Fresh coconut; Water- 4 cups; Salt-As required

ABOUT Kerala Style Vermicelli Uppumaavu RECIPE

It's a kerala's comfort food. Healthy and light.

Ingredients Serving: 2

Vermicelli- 2 cups ( I used Bombino brand)
Onion- 1 medium size
Carrot- 2 small
Cashew nuts-6 no.
Curry leaves- 1 twig
Mustard seeds- 1 tbsp
Urad dal- 1 tbsp
Red chilli- 1 no.
Green chilli- 2 no.
Coconut oil- 3 tbsp
Corriander and Fresh coconut
Water- 4 cups
Salt-As required

Instructions

1. Take oil, fry cashew nuts and remove.
2. In same pan roast vermicelli and remove.
3. Take oil again and add mustard seeds, urad dal. When they splutter add green chilli, red chilly and curry leaves.
4. Now saute onions till light brown.
5. Add water and let it boil.
6. Once it boils, add carrots and vermicelli. Add salt. Cover and let it boil.
7. Once water reduces, open it and keep a watch so that it doesnt stick or burn. Off the flame.
8. Garnish with fried cashews, corriander and fresh coconut. Serve hot

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