ANGEL HAIR PASTA UPMA

ANGEL HAIR PASTA UPMA
This recipe idea is from my hubby. I bought a pack of Angel hair pasta recently made a regular pasta dish the next day. My hubby said that it tasted like vermicelli and why don’t we try making semiya upma with it. I prepared upma with this pasta that week. He liked this upma so much that I made it again for dinner the very same week. This upma goes well with coconut chutney although my favorite combination is with meen kuzumbu or fish gravy.

INGREDIENTS:
Whole wheat Angel hair pasta, 6 ounces.
Onion, medium-sized, 1.
Green chilies, small, 2.
Ginger-garlic paste, 1 tsp, (optional).
Salt as per taste.
Mustard seeds. ½ teaspoon.
Chopped cashews, 1 tablespoon.
Curry leaves, 1 twig.
Chopped cilantro 2 tablespoons.

PREPARATION:
Cook the pasta as per the package instructions and drain the water. The pasta should not be overcooked. Dice the onion finely and split the green chilies into two. Heat some oil in a pan and when the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cashews and fry for a few seconds until the cashews turn brown. Then add the chopped onions and green chilies along with ginger garlic paste and salt and sauté for a few minutes until everything is tender. Switch off the stove and add the pasta and mix everything well breaking the pasta into small pieces while mixing. Garnish with curry leaves and cilantro and serve hot with coconut chutney or pickle.