Thakkali Semiya - Semiya or Vermicelli is a versatile food product which is liked by one and all. They come as thin long sticks(regular one), or as thick short ones or as short and very thin sticks. Regular ones can be used for making desserts such as payasams and kheer. Short thick ones is used for making savoury upma, bhath, biryani/pulao varieties. The short ones are available in roasted forms in the market, that can be used instantly and is time saving. Some of the popular dishes made out of vermicelli are semiya upma common in any south indian household, and sheer kurma prepared during the ramadan times. This recipe is the variation of thakkali idiyappam recipe which my sister - in -law used to prepare. Instead of idiyappam which are rice based string hoppers, i've used vermicelli and the result turned out to be equally delicious.
Key Ingredients:
Vermicelli - Short thick roasted ones are used.
Vegetables:
Onion - Regular or Bellary variety is used. I've not tried using shallots.
Tomatoes : Ripe ones are to be used. A combination of regular or bangalore and country variety can also be used.
Lentils - Split urad dal, Chana dal are used.
Seeds - Mustard seeds are used.
Spices - Ginger, garlic are used.
Spice Powders - Turmeric powder, red chilli powder, garam masala are used.
Salt - White Crystal salt is used. Fine sea salt may also be used.
Herbs - Curry leaves, coriander leaves are used.
Oils and Fats - Oil + ghee is used. Oil alone can be used.
Method:
- Season the oil with seeds, lentils and spices.
- Add vegetable, spice-paste, vegetable puree, spice powders.
- Saute well. Add water.
- Add vermicelli to the boiling water.
- Cook and garnish
Accompaniments:
It tastes good on its own, onion raita, boondi raita, pudina dip goes well with the dish.
Storage:
It can be stored in the fridge for a day.
Reheat:
Reheat in the microwave for 20 second, or, Steam it for 5 minutes in a steamer and serve.
Substitutions:
Rice noodles(readily available) can be substituted for semiya. Prepare the rice noodles according to the instructions given at the back of the packet.
Variations:
Skip ginger - garlic paste and garam masala. Add green chillies in the seasoning and 1 tsp of sambar powder.
Equipment used: Kadai/sauce pan , Blender.
Pre-Preparation:
Add the tomatoes to a blender jar and make the puree out of it without adding water.
Recipe:
Total time taken: 30 minutes.
No.of servings - 4
1 cup = 200ml
Ingredients:
Vermicelli - 1 cup
Onion - 2(large)
Tomatoes - 2(big) pureed
Ginger - 1/2"
Garlic - 4-5 cloves.
Turmeric powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt - to taste
Water - 3/4 cup
Tempering:
Oil - 1 tbsp
Ghee - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Directions:
1. Chop the onions. Make a paste of ginger and garlic.
2. Heat oil + ghee a kadai/ sauce pan, add mustard,when they crackle add dals, when they become goldan add onions.
4.Saute till onions become pink, add tomato puree, spice powders, salt.
5. Cook for a few minutes, add water , when the mixture comes to a rolling boil add vermicelli.
7. Garnish with coriander leaves.
Note:
- The measurement of water for cooking 1 cup of vermicelli is 1.5 : 1. The tomato puree amounted to 1 cup and i added 3/4 cup of water accounting for the loss of water that was evaporated while boiling the puree.
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