Friends..Let me introduce you to my new vermicelli based breakfast thing: Tamarind vermicelli upma which is damn good and delicious with most basic ingredients of your kitchen. It has tamarind, jaggery and rasam powder as the most primary elements but it can absolutely, totally win your taste-buds in amazing way.
Let me be honest with you, vermicelli is not a cooking thing that happens again and again in my kitchen, like not even once in a fortnight. It doesn’t really mean that I am not a big fan of it or so. But when it comes to packing food for school-going-kids, vermicelli is not a good fit. At least at my home it cannot surely match the varying demands with respect to the way the food is actually consumed. My little son loves to hold food in his small hand to eat, and never likes to eat something with a spoon during lunch break in school. Which is why I rely on dosa and chapati on weekdays which can conveniently be wrapped with spice-less potato for him to enjoy the food the way he loves.
End of the day, vermicelli comes over our dinner table with lots of variations as a quick fix. Tamarind vermicelli upma is one such variation that I cooked last week. I have used rava vermicelli which is quite easy to cook as it doesn’t require any pre-roasting. Meaning total cooking time is reduced considerably but ensures absolute fluffy, grain separated upma. Though there are plenty of brands and varieties in vermicelli like rice vermicelli, wheat vermicelli etc, I am a big fan of this variety because of it’s ease of cooking.
On top of all this, you can play around and use some cashews while tempering the upma and it can crunchify your breakfast all together. Also if you replace rasam powder by pulioyogare powder, it’s a total bliss for your food self. Try yourself to know this fact.