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Monday, January 5, 2009

Semiya Upma is our family favorite meal. Very light and tasty meal for Breakfast or Tiffin. It's cooked with vegetables and tempered with spices for flavor.

Serves: 4-5
2 cups Vermicelli (I used MTR Vermicelli)
1 medium Onion, finely chopped
1 medium Carrot, peeled and grated
6-8 French Beans, trimmed and cut into small pieces
¼ cup Green Peas (I used frozen and so no need to thaw)
2-3 Green Chillies, slit open
2 Clove, Garlic peeled and cut into thin strips or grated
2-3 tbsp Fresh Coriander Leaves, finely chopped
1-2 tbsp Fresh Lime Juice
2 tsp Oil + ½ tbsp of Oil or Ghee for roasting Vermicelli
Salt to taste
For Tadka/Tempering:
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
Hing A Pinch
1 tbsp Channa Dal/Split Chickpeas
½ tbsp Urad Dal/Split Black Lentils
1-2 Dry Red Chilli, halved
2 strings Curry Leaves

Heat ½ tbsp of Oil or Ghee in a pan and add Vermicelli to it. Roast this vermicelli on low heat till it turns light golden brown in colour, about 2 minutes. Let it cool.
Heat the remaining oil in a pan and and temper with mustard, cumin seeds, channa dal, split black gram, hing, red chillies and curry leaves. Sauté till lentils turn golden, about 1 minute.
Now add finely chopped onion, slit green chillies and garlic. Saute for 3 minutes on low flame till onion turns light golden brown.
Add carrot, beans and green peas and cook covered for 2-3 minutes.
Add water and bring to boil. When it's boiling add salt, lime juice and roasted Vermicelli. Cook for 3 to 4 minutes or until all the water is absorbed.
Garnish with little coriander leaves and serve with podi or pickle.
For 1 cup Vermicelli(semiya) is equivalent to 1¾ cup of Water.
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Annarasa said...

This is lip-smacking!!


Roochi said...

My all time favorite. wonderful pic... mouth watering

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