Beetroot Vermicelli Usli/ Upma.

“Beetroot Vermicelli Usli/ Upma” … India’s food pattern is changing at a roaring speed and there are so many options available in the market these days that one is spoilt for choice … while I am hesitant of trying instant items which are in vogue these days, I am inquisitive to try out those that appeal to me … sharing this usli that I prepared from readymade packet available in stores… followed similar method of preparation to any sun-dried shevai usli with minute changes …

** Though I am hesitant while trying something new in market, I came across this MTR brand beetroot vermicelli recently in stores and thought why not give it a try. Well, it was easy to prepare and I followed some steps from our own usli seasoning method while I did add on a few of the ingredients like ginger and garlic as mentioned on the instructions. In all it was good for a change though I must admit I should have added on more green chillies to spice it up a little bit more to bring out the required taste.

** I have often come across plenty of noodle, penne, vermicelli products prepared from millet or veggie flavored in last few years, but was hesitant to try them out and stuck to our own amchi traditional wheat, rice, nachani shevai. However, the issue was they are not available in my vicinity and I need to go to next station and purchase them from Mangalore (Southern) Stores there, which is a little bit tedious due to health reasons. Even the ones I purchased online or when I went to events were not upto mark.

** Hubby always suggested I make best use of whatever was available locally ie in Thane, so that purchasing was easier, but I am sure any amchi/ GSB konkani saraswat reading this will understand our penchant for traditional stuffs. Finally, when I saw this beetroot vermicelli in stores felt I should give a try, after all it was from MTR, a reputed brand. That’s it, I prepared two dishes using a small packet, first I prepared spiced usli/ upma and payasam with the remaining and it was good for a change.

** Please note that this is not a promotional post for MTR brand. I prepared it using this brand hence thought it appropriate to mention the same. You may follow the instructions on the packet of any branded “Beetroot Vermecilli Usli/ Upma” you purchase, I just made in a few changes as per our own traditional recipe method which I follow … here is my recipe, do try it ...

** Add 1tblsp of ghee (toop) and 1 tblsp of coconut oil (nariyal tel/ narlel tela) in a thick bottomed kadai/ pan, when hot lower the heat to medium and add 1 tsp urad dal (black gram dal) and fry until the color changes lightly, now add 1 tsp mustard seeds (rai/ sasam) and when they begin to add ½ inch of ginger (losun/ lehsun) either grated or sliced along with 2-3 cloves of peeled and sliced garlic, 3-4 green chillies (tarni mirsanga/ hari mirchi) cut lengthwise or finely chopped and continue frying for another minute or so. Lastly add 8-10 fresh curry leaves (kadipatta/ karbevu), ½- 1 tsp of hing (asafoetida) powder and handful of roasted ground nuts (kadlo/ peanuts) and mix well.

** Note : I have used roasted ground nuts (kadlo/ peanuts) as I always roast them and keep ready for using in my home. If you do not have them ready, you can either roast them first in the kadai, remove and add later on too or you can fry them along with the ingredients when tempering too, as is your preference. 

** Add 2 cups of “Beetroot Vermicelli” and fry all together for 2-3 mins on medium heat. Add salt (namak/ meeta) to taste, lower the heat to minimum and then add 1 cup of hot/ boiling water slowly to ingredients taking care to see that it does not splutter and stir well. Now increase the heat to medium and bring all to a boil, then lower the heat to minimum, cover and cook until done. The vermicelli cooks fast, so be careful and check in between and stir if need be. Please be careful and do not add excess water as it will then turn mushy in texture. Lastly add 3-4 tblsp of freshly grated coconut (nariyal/ soyi), mix well and continue to cook covered on low heat for 2 more minutes and its done.

** Note : The instructions given on the packet and the way I prepared differs a little bit, though I not much. I just followed my regular method of preparing the same except for addition of ginger and garlic which I do not add otherwise.

** “Beetroot Vermicelli Usli/ Upma” is done and ready to be served. Serve it fresh and hot immediately during breakfast or as a snack during anytime of the day. I am not sure how it tastes on cooling or if taken in a lunchbox, I will update the same here when I purchase it again and prepare the next time. However, in my home we liked it, as it was something new and different, I served it for breakfast along with a steamed nandrabale (nendrabale) banana and ginger tea (adraki chai) though I did not include them in the picture as I wanted to shared only the usli. I would say its great to store such packets at home as they fall in handy when in need be for a quick snack. I will be trying out new options of millet noodles, penne etc. that have flooded the market, so do keep in touch.