Vermicelli Pasta or Semiya Upma

Vermicelli originates from Italy and means "Little worms" by literal meaning...:) It is a type of pasta...just like spaghetti but is much thinner than Spaghetti. This type of pasta was introduced in italian cooking in the 14th - Century.Thats the history of Vermicelli.

Its a long journey from Italy to India. In India vermicelli is known as Semiya or Sevaiya. Onother big difference in thos vermicelli pasta and the semiya that we get in india is the flour it is made of. Vermicelli pasta is made of durum wheat whereas Semiya is made of semolina.

Anyways the other day I get to our local grocery shop and got this weird looking string kinda thing...which did look like semiya but was in a coil shaped compared to the normal broken form of the semiya we get back in india. But anyways I bought it, and ended up making this pasta upma.....for this u need....

Ingredients:

Vermicelli Pasta - 1 pack

Onions - 1 finely chopped

Green chillies - 3 slit lenghtwise

Curry leaves - 2 twigs

Jeera - 1 tsp

Peanuts - 1 cup

Salt to taste

Oil

Ghee - 1 tsp

Lemon juice

Coriander leaves for Garnish

Method:

Cook the vermicelli pasta as directed in the package. drain and keep aside.

In a kadhai or a thick bottomed vessel add the oil and heat it. Now add the Jeera seeds and allow it to splutter. Add the green chillies, curry leaves and onions and saute well. Once the onions r transparent, add the peanuts and sauter for 5 mins.

Finally add the cooked vermicelli and mix well. Add salt and toss it once more.Remove from flame and garnish with coriander leaves and lemon juice. Top it with a spoon of ghee for the ultimate taste. mix and serve hot :) If u wish u can skip the ghee too..:)

It makes a great brunch meal or evening tiffin...:) Its our lunch time favourite...:D

Enjoy!!