Green Bean Sprout- Pearl Millet Vermicelli / முளைகட்டிய பச்சைபயறு கம்பு சேவை

Green Bean Sprout- Pearl Millet Vermicelli  

முளைகட்டிய பச்சைபயறு கம்பு சேவை 

Ingredients:
Pearl Millet Vermicelli ( கம்பு சேவை) - 2 cups
Green bean sprout ( முளை கட்டிய பச்சைபயறு) - 1 cup
Carrot ( காரட்) - 1
Onion ( வெங்காயம்)  - 1
Finely chopped ginger ( பொடியாக நறுக்கிய இஞ்சி) - 1/2 tsp
Green chili ( பச்சை மிளகாய்) - 2
Mustard seeds (கடுகு) - 1/2 tsp
Split Urad dhal ( உளுந்தம்பருப்பு) - 1/2 tsp
Channa dhal ( கடலைபருப்பு) - 1/2 tsp
Dry red chilli ( காய்ந்த மிளகாய்) - 1
Coconut Pieces ( தேங்காய் கீற்று) - few pieces
Curry leaves ( கறிவேப்பிலை ) - 1 twig
Oil ( எண்ணெய்) - 2 tbsp
 ( உப்பு தேவையான அளவு) - Salt

Steps:
Soak the dry pearl millet vermicelli in cold water for 2 to 3 minutes. Drain off the water in a colander.

Steam the moist vermicelli in an idli steamer. 

In the same steamer place the sprouted bean in a bowl to boil together with the vermicelli on the plate of the steamer.

In a wok, add 2 tablespoon of preferred oil. Splutter the mustards followed by urad dhall and channa dhal. Add in the finely chopped ginger, throw in slit green chilies and curry leaves from a twig. 

Once ginger is flavourful saute the onions and the thin sliced carrots. 

Add in the partially boiled bean sprout. Mix well. Cook for a minute until all ingredients are infused well.
 Finally transfer the required amount of the steamed millet vermicelli and coconut pieces, toss lightly. Let it set for a few minutes and serve with chutney or pickle. 

My Notes:

Vermicelli is normally made from maida / plain flour, sometimes rice vermicelli is also ued in Asian cuisine. Both these types are high in carbohydrates. 

Though the millet vermicelli is considered a healthier choice, include vegetables for the fibre content and for a wholesome dish.

In this dish I have included a protein portion with green bean sprout. So try to include various ingredients to make a simple dish colorful and wholesome. Sprouted green bean is crunchy and can be consumed fresh. But for those who do not like the raw taste, it is parboiled for a slightly soft texture. But do not overcook as the sprout  taste better when it is half cooked. 

Take care not to soak the vermicelli for too long, or you will end up with a mushy loop. 

Added step for a non-sticky, soft  vermicelli is to grease your fingertips with oil or ghee and loosen the vermicelli after it has been steamed. Also do not over steam the vermicelli as it would form lumps.

Whip up this upma for a whole meal. Eaten as it is or you can prepare coconut chutney or raita to go with  or pair with any pickle at home. 

The coconut pieces in stir fries instead of shredded coconut is a way my elder son loves in his food and I have also been hooked on  to these crunchy bits in one's mouth during a meal. 

I have saved a small portion of the steamed vermicelli for a sweet version. Add grated coconut, palm sugar and a pinch of cardamom powder, toss lightly and serve.
Sweet and savoury version is always  a welcome. ;))