Brown Vermicelli (Semiya) Upma

Semiya upma is a quick and easy dish; the crunchy peanut/cashew texture along with the spicy/tangy flavour in the semiya makes this a perfect choice for your lunchbox.

Ingredients:
Vermicelli, broken into < 3" pieces - 4 cups
Ghee - 1 tbsp
Oil - 2 tbsp
Peanut/cashew pieces - 3/4 cup
Mustard seeds - 1 tsp
Ginger, chopped - 1" piece
Green chillies, chopped - 2
Onion, chopped - 1
Tomatoes, chopped - 2 med
Turmeric powder - 1/3 tsp
Salt - to taste
To garnish (optional):
Lemon juice - to taste
Coriander leaves, chopped - 1 tbsp

Time: 10 min
Servings: 2-3

Method:
Heat the ghee in a wok and add the vermicelli, stir to coat well and fry for 3 min. Remove from wok. Bring 4 or more cups of water to a boil in the wok with a few drops of oil and 1/4 tsp salt, and cook the vermicelli until soft (but not mushy) -- should take 2-3 min. Drain and run cold water on the vermicelli. Set aside.
Heat the oil in the wok and add the peanut/cashew pieces, mustard seeds, green chillies, ginger and onions. Cook until the onions start turning brown and add the tomato pieces. Stir well. After 2-3 min, add a little bit of water and cook for 2 min. Add salt and turmeric powder and mix. Add vermicelli and mix well, cook for 2 min. Leave covered for a couple of minutes. Before serving, garnish with lemon juice and coriander leaves.

Author: Shrinkingsodacan
Source: Mom's recipe

South Indian Style Vegetable Kurma

Ingredients:
Coconut, grated (unsweetened) - 2-2.5 cups
Green chillies - 2
Cinnamon - 1" piece
Ginger - 1" piece, cut into smaller pieces
Garlic - 4-5 cloves
Fenugreek seeds - 1 tsp (optional)
Mixed vegetables (potatoes, carrots, cauliflower, etc. cut into small pieces, and peas) - 4-5 cups
Onion, chopped - 1
Red chillies (dried) - 2 (optional)
Mustard seeds - 1 tsp
Turmeric powder - 1/3 tsp (optional)
Oil - 2-3 tbsp
Salt - to taste

Time: (cook + prep) 20-30 min
Servings: 3-4

Method:
Grind the first six ingredients to a paste using as little water as necessary (I didn't have to use any). This paste gives off a very delicious spicy aroma!

Heat the oil in a large wok and season with mustard seeds and red chillies. Add the onions and fry until they start to turn brown. Mix in the vegetables and stir for a few minutes to coat well, then add a cup of water and cook covered. When the veggies are halfway cooked, add the paste and turmeric powder and mix well. Add more water if necessary and cook covered. Add salt and cook for a few minutes until the gravy is of the desired consistency. Serve hot with chapatis, puris or rice.

Author: Shrinkingsodacan
Source: This recipe
Note: This version of kurma is the traditional side dish to parottas (the Southie version of parathas), which I haven't tried making yet. When I succeed, I'll link to the recipe!