Vermicelli is a part of every kitchen in India. We usually prepare upma, pulao and kheer/payasam with vermicelli. I always wanted to try something easy and tasty using vermicelli because I stock 2 to 3 kilos of vermicelli at home. Sometimes I feel lazy to roast vermicelli for upma ,pulao etc., This recipe doesn’t require roasting of vermicelli.
I thought why not give Italian touch to Indian vermicelli. Initially I used to make the routine butter and maida(refined flour) sauce and add vermicelli to that. It was loved in my place. Then I thought why not give a healthy touch by replacing butter and maida with little oil and oats respectively. It tasted even better.
Why only we should enjoy such a tasty and healthy dish???? It’s a dish everyone should try. Trust me, it’s worth trying.
Vermicelli in oats sauce can be had for breakfast, lunch and dinner as well. Kids will surely fall in love with this dish.
Preparation time: 10 mins Cooking time: 30 mins Author: Anusha Acharya Recipe Type: Breakfast/Lunch/Dinner Cuisine: Indian Fusion Serving: 2 to 3 1 Cup = 250 ml
Shavige/Semiya/Sevai/Vermicelli – 2 cups
Capsicum/ Shimla mirch/Bell peppers (mixed) – 1 cup
Eerulli/pyaaj/Onion – 1 medium-sized
Bellulli/Lahasun/Garlic – 3 to 4 big cloves
Enne/Thel/Oil – ½ tspn
Haalu/Dhoodh/Milk – ½ cup
Chilli flakes – ¼ tspn
Oregano – ¼ tspn
Uppu/Namak/Salt – As required
Oats – 3 tbspns
Neeru/Paani/Water – 6 cups
Pepper – ¼ tspn
Making vermicelli in oats sauce:
Step 1: For cooking vermicelli:
*Heat about 5 cups of water in a pan with little salt. When water comes to boil, add vermicelli and boil them until they are cooked. Keep stirring while adding vermicelli to water.
*Strain the vermicelli and rinse it with water to stop the cooking process.
*Drain the vermicelli and keep it aside.
Step 2: Meanwhile chop bell peppers, onions and garlic.
Step 3: For preparing the sauce:
*Put 3 tbspns of instant oats into a mixer and make fine powder out of it.
*Now dry roast powdered oats for about 2-3 minutes until nice aroma of roasted oats starts coming. Cool the roasted oats powder.
*Mix roasted oats powder with ½ cup milk and strain the mixture. We should strain the mixture because few lumps will be formed, since we are not adding butter/oil while making sauce.
*Transfer the strained mixture into a sauce pan, add ½ cup of water, salt and boil the mixture for 4 to 5 minutes until the mixture is thickened. Oats sauce is ready.
Step 4: Heat ½ tspn of oil in another pan, sauté bell peppers for 1-2 minutes. Now add finely chopped garlic and sauté again for 1-2 minutes. Add chopped onion and sauté again for 1-2 minutes. Now add ½ cup water and little salt. Close the lid and cook for 2 minutes.
Step 5: After 2 minutes, add oats sauce, chilli flakes, pepper, little salt and little water. Simmer the flame and cook it for 1 to 2 minutes. Now add cooked vermicelli, mix everything gently. Close the lid and cook for another 1 to 2 minutes. Vermicelli in oats sauce is ready to serve.
Vermicelli in oats sauce tastes better when served hot or warm.
- Do not over cook vermicelli, it spoils the texture and taste of the dish.
- Oregano will be available easily in supermarkets nowadays, if it’s not available you can add finely chopped coriander and mint leaves. Flavour of the dish will vary for sure.
- Vegetables of your choice like broccoli, spinach, beans, corn etc., can be added. I have used only bell peppers because they get cooked easily.
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Happy and Healthy Cooking!!!!!