Bihun Upma / Rice Vermicelli Upma
Serves: 2
For bihun:
100 g bihun
5 cups water / 1 1/4 litre water
¾ teaspoon salt (or to taste)
Boil water in a wide bowl. When it boils well, switch off
the gas. Soak bihun in hot water for 10 – 12 minutes until soft and well
cooked. Drain out water (drain vermicelli in a colander).
For seasoning:
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon jeera seeds (cumin seeds)
¼ teaspoon urad dal
2 green chillies, slit lengthwise
6 curry leaves
½ - inch piece ginger
Boiled bihun
3 tablespoon grated coconut
Method
Heat oil in a wide pan on medium heat. Add mustard seeds. When they crackle, add
jeera and urad dal. Fry for 30 seconds. Add green chillies, curry leaves and
ginger. Fry on a low heat until fragrant and crisp.
At this stage, add boiled bihun. Adjust salt to taste if
required. Mix it well gently for 5 – 7 minutes until all the ingredients well
combined with bihun. Sprinkle grated coconut and mix well. Serve hot.
1 comment:
Thanks for the wonderful recipe.. looks yummy!!
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