FAVOURITE RECIPE OF THE WEEK

Karthigai Pori - Karthigai Vella Pori Recipe

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Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.


They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Tomato Vermicelli Upma - Thakkali Semiya Upma

Tomato Semiya Upma - an easy 20 minute tiffin dish that gives you a tasty upma with just a handful of ingredients. To give a beautiful colour to this upma, I have added both the chopped tomatoes and the ground tomatoes.



As I told you before for vermicelli upma, the water ratio is very important because vermicelli gets cooked easily when compared with rava. The correct ratio is for 1 cup thick vermicelli add 1.25 cups of water. For this tomato semiya upma, you can also add coconut milk instead of water. I have not included any other masala powders for this upma, but if you want you can add it. To add some extra toppings, you can garnish with roasted cashew nuts. Just chop the onions, tomatoes, green chillies and ginger and proceed your cooking process. So easy and colourful upma with simple cooking method.


Similar Upma Recipes


Tomato Vermicelli Upma - Thakkali Semiya Upma Recipe Details
 
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Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : Tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 2 cups vermicelli
  • 2.5 cups water
  • 1 onion, finely chopped
  • 3 tomato
  • 2 green chilly
  • 1 tbsp chopped ginger
  • 1/2 tsp turmeric powder
  • 1 tsp red chilly powder
  • few curry leaves
  • few coriander leaves
  • 1 tsp mustard
  • 1 tsp urid dal
  • 1 tbsp ghee
  • 3 tbsp coconut oil
  • salt to taste

Cooking Directions

  1. Measure and add the vermicelli in a wide bowl. Add 1 tbsp coconut oil or ghee and mix it well with the vermicelli.
  2. Heat the kadai about 2 minutes, add the vermicelli. Roast it well for a few minutes until you get a nice aroma or few vermicelli will start to turn brown. Turn off the heat.
  3. Grind 2 tomatoes smoothly without any water.
  4. Heat the remaining oil in a kadai, add the mustard and urid dal. When it splutters, add the chopped green chillies and ginger. Saute it well.Next, add the chopped onions and saute until the onions turn soft. Add the tomatoes and curry leaves. Saute well for a few minutes.
  5. Add the ground tomato paste and stir and saute well. When the tomato paste has mixed well with the onions, add the red chilly powder and turmeric powder.
  6. Now add 2.5 cups of water and required salt. Allow it to boil well. When it starts to boil well, reduce the heat to low and add the roasted vermicelli. Mix it well.
  7. Close it with the lid and cook for 4 minutes on low heat. After 4 minutes, open the lid and add the ghee. Stir it well and turn off the heat.
  8. Finally, add the chopped coriander leaves and transfer it to the serving dish. Serve it immediately with coconut chutney.

Tomato Vermicelli Upma - Thakkali Semiya Upma with step by step photos 

Measure and add the vermicelli in a wide bowl. Add 1 tbsp coconut oil or ghee and mix it well with the vermicelli.

Heat the kadai about 2 minutes, add the vermicelli. Roast it well for a few minutes until you get a nice aroma or few vermicelli will start to turn brown. Turn off the heat.

Grind 2 tomatoes smoothly without any water.

Heat the remaining oil in a kadai, add the mustard and urid dal. When it splutters, add the chopped green chillies and ginger. Saute it well.

 Next, add the chopped onions and saute until the onions turn soft.

 Add the tomatoes and curry leaves. Saute well for a few minutes.

Add the ground tomato paste and stir and saute well.

When the tomato paste has mixed well with the onions, add the red chilly powder and turmeric powder. (You can also add 1/2 tsp garamasala powder).


 Now add 2.5 cups of water and required salt. Allow it to boil well.

 When it starts to boil well, reduce the heat to low and add the roasted vermicelli. Mix it well.

Close it with the lid and cook for 4 minutes on low heat.

After 4 minutes, open the lid and add the ghee. Stir it well and turn off the heat.

Finally, add the chopped coriander leaves and transfer it to the serving dish. Serve it immediately with coconut chutney.


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