It was all a mistake, the cutlets I mean. It started off as an Vermicelli uppuma, with a wee bit of extra salt. Sadly, it had no takers. It spent two days in the fridge gathering dust (not literally!!) That was when we were left with 18 inches of snow basically shutting us off from the rest of the world. Out came the uppuma and it got dressed as the cutlet. The photo above was shot on 18 inches of snow that was on our patio (hence the long shot, notice the ice?). I was shivering, the food was getting cold, the camera was dying, but I think this is the best ever photo I ever shot since I started doing this blog. Love it.. Enjoy!!!
- Plain Vermicelli (I do not get the roasted one, since I think the oil that was used for roasting sometimes spoils it) – 2 rice cups (per person it takes 2/3 cup)
- Carrots, Onions diced
- Spring / Green onions
- Salt to taste
- Mustard seeds, Channa dhaal for seasoning
- Whole red dried chillies – 3 (or flakes)
- Chilli powder
- Turmeric powder
- Rice flour – 3 tbsp
- Oil to saute
- Mint leaves to garnish
Putting it Together
- In a pot add the vermicelli and dry fry on medium till they are golden brown. This is a very important step. Otherwise you are going to end up with mush. Remove from pot
- Next, put down some oil adn once hot added the mustard seeds to sputter
- Add in the dhaal and chillies. When they brown, add the carrots and onions and saute until they wilt
- Now, add in 4 rice cups ( 2 Water : 1 Vermicelli) of water. To it add salt and finely chopped mint leaves
- Bring them to a boil, then add in the vermicelli. Give a zhuzh (for foodnetwork fans, Rachel Ray style).
- Leave it in until all the water has been absorbed, do not give in and stir. If you do, you know what you would get? Right, mush.
- Once all the water has been absorbed, fluff with a spoon and basically your uppuma is ready. If you are really hungry, you can go ahead and eat, and try the cutlet some other time (if you are anything like me, remove the top layer of the uppuma, and let the bottom layer get burnt and crusty… yumm!!)
- Now mix left over uppuma green onion, chilli powder, turmeric, rice flour and a little water to make cutlets
- Pan fry the cultlets in a little oil
- Garnish with some green onions and mint
- Serve hot with some ketchup (unless you have 18″ of snow on your patio)