Best 2 Vermicelli Sweet Corn Usli Recipes

**Vermicelli Sweet Corn Usli: A Journey of Flavors and Textures**

Embark on a culinary adventure with vermicelli sweet corn usli, a delightful South Indian dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This versatile dish, also known as uppittu, is a popular breakfast or snack item, enjoyed across many regions of India. Made with roasted vermicelli, sweet corn, a medley of spices, and aromatic herbs, vermicelli sweet corn usli offers a symphony of flavors in every bite. Its crispy texture, contrasting with the soft and succulent corn, creates a sensory experience that leaves you craving more. Accompanied by step-by-step instructions and additional variations, this recipe guide invites you to explore the vibrant world of Indian cuisine and create a dish that is both delectable and satisfying.

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VERMICELLI SWEET CORN USLI

Vermicelli Sweet Corn Usli image

This is a take on vermicelli usli, also known as upma — an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.

Provided by cooking.nytimes.com

Categories Breakfast Dinner Lunch

Yield 1

Number Of Ingredients 13

Ingredients

2 tablespoons coconut oil
2 cups wheat vermicelli noodles (see Tip)
1/2 teaspoon black mustard seeds
1 teaspoon urad dal (optional)
1 red onion, finely chopped
1 sprig fresh curry leaves
1 green chile, such as serrano, finely chopped
1 teaspoon kosher salt (Diamond Crystal)
1 ear fresh corn, kernels cut off the cob
1/2 cup roasted cashews, roughly chopped
1/4 cup cilantro leaves, chopped, plus more for garnish
1/4 cup frozen or fresh grated coconut, plus more for garnish
1 lime, halved

Steps:

For complete instructions, visit the original site at https://cooking.nytimes.com/recipes/1022490-vermicelli-sweet-corn-usli?campaign_id=58

Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 0 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 0 kcal, Carbohydrate 0 g, Protein 0 mg, Fat 0 g

VERMICELLI SWEET CORN USLI

Vermicelli Sweet Corn Usli image

This is a take on vermicelli usli, also known as upma - an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.

Provided by Tejal Rao

Categories breakfast, brunch, lunch, noodles, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons coconut oil
2 cups wheat vermicelli noodles (see Tip)
1/2 teaspoon black mustard seeds
1 teaspoon urad dal (optional)
1 red onion, finely chopped
1 sprig fresh curry leaves
1 green chile, such as serrano, finely chopped
1 teaspoon kosher salt (Diamond Crystal)
1 ear fresh corn, kernels cut off the cob
1/2 cup roasted cashews, roughly chopped
1/4 cup cilantro leaves, chopped, plus more for garnish
1/4 cup frozen or fresh grated coconut, plus more for garnish
1 lime, halved

Steps:

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.
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.
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.
Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.

Tips:

Use fresh and sweet corn for the best flavor.
Roast the corn kernels in a pan or on a grill to enhance their flavor.
If you don't have roasted corn, you can use canned corn, but be sure to drain and rinse it well.
Use a variety of vegetables to add color and nutrients to the dish.
Be sure to rinse the vermicelli noodles well before cooking them.
Don't overcook the vermicelli noodles, or they will become mushy.
Add the roasted corn and vegetables to the vermicelli noodles at the end of cooking to prevent them from becoming overcooked.
Serve the vermicelli sweet corn usli hot or cold, as a main course or a side dish.

Conclusion:

Vermicelli sweet corn usli is a delicious and healthy dish that is perfect for a quick and easy meal. It is a great way to use up leftover corn and vegetables, and it can be served as a main course or a side dish. The combination of sweet corn, vermicelli noodles, and vegetables makes for a flavorful and satisfying dish that is sure to please everyone at the table.