Simple recipe for Semiya Kumpilappam

Ingredients:
– 1 cup roasted vermicelli (semiya)
– 1 cup grated coconut
– 1 cup jaggery, grated
– 1/2 teaspoon cardamom powder
– A pinch of salt
– Banana leaves for wrapping

Instructions:

1. Prepare Banana Leaves:
– Cut banana leaves into medium-sized squares.
– Quickly pass the leaves over an open flame to make them flexible without burning. This process also imparts a subtle flavor to the dish.

2. Prepare Vermicelli:
– Cook the roasted vermicelli as per the package instructions. Drain and set aside.

3. Prepare Filling:
– In a mixing bowl, combine grated coconut, grated jaggery, cardamom powder, and a pinch of salt. Mix well to form a uniform mixture.

4. Assemble Kumpilappam:
– Take a banana leaf square and place a small portion of cooked vermicelli on it.
– Add a spoonful of the coconut-jaggery mixture on top of the vermicelli.
– Fold the banana leaf to form a neat, compact parcel.

5. Steam:
– Arrange the wrapped parcels in a steamer and steam for about 10-15 minutes until the flavors meld together.

6. Serve:
– Once steamed, let them cool for a few minutes before serving.
– Semiya Kumpilappam is ready to be enjoyed!