Vermicelli Sweet Corn Usli
Published Aug. 29, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons coconut oil
- 2cups wheat vermicelli noodles (see Tip)
- ½teaspoon black mustard seeds
- 1teaspoon urad dal (optional)
- 1red onion, finely chopped
- 1sprig fresh curry leaves
- 1green chile, such as serrano, finely chopped
- 1teaspoon kosher salt (Diamond Crystal)
- 1ear fresh corn, kernels cut off the cob
- ½cup roasted cashews, roughly chopped
- ¼cup cilantro leaves, chopped, plus more for garnish
- ¼cup frozen or fresh grated coconut, plus more for garnish
- 1lime, halved
Nutritional analysis per serving (4 servings)
417 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 11 grams protein; 369 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.
- Step 2
In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
- Step 3
As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.
- Step 4
Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.
- Look for very fine vermicelli noodles made from wheat, also called semiya or seviyan at South Asian and Middle Eastern grocery stores. The noodles come toasted and untoasted, short and long. If you buy toasted noodles, there’s no need to toast them in coconut oil (Step 1); simply add them to the boiling water (Step 3).
Private Notes
Comments
My husband discovered upma about six years ago. He never could remember where he saw it, but it went right to his strengths as a home cook. For as long as I knew him, 31 years, he was a huge oatmeal fan and had been using various broths to make it, adding some herbs and spices sometimes, whatever caught his fancy. Then came upma and it became a campaign to get everyone he knew to make it I wish he were here to see today's article.
Don't forget the golden raisins! For us, one of the major appeals of upma is its ability as a breakfast dish to split the difference between sweet and savory, so a handful of raisins and a spoonful of jaggery offset the onions, chilis and (in our case) garlic.
Of course, you can use rice noodles. This is a very flexible recipe, you could also substitute it with rice granules, or even oats.
Pretty good but definitely tastes like it’s missing something- was a lot improved by adding chaat masala.
Fun, new way to use fresh corn. Otherwise, did do a few substitutions. I didn't have the "right" Asian noodles, so used linguine. Didn't have curry leaves (never have figured out where to get them in DC), so added some curry powder, as someone suggested. No idea what urad dal is, but also as others suggested, added chopped fresh ginger, a bit of crushed garlic, about a teaspoon of zahtar (wrong culture, I know, but ...?) and more cashews :D
½ cup cashews! Noooooo! More like a couple heaping tablespoons.
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