Semiya kichadi or Uppuma:

• Semiya (Vermicelli) 1 Cup
• Tomato 1
• Onion 1 (finely chopped)
• Cut Vegetables 1 Cup (carrots, beans, peas, corn)
• Green chilli 2
• Cumin Seeds 1/2 tsp
• Mustard Seeds 1/2tsp
• Channa Dal – 1/2 tsp
• Urad Dal – 1/2 tsp
• Turmeric Powder 1/4tsp
• Salt to taste
• Oil – 2 tsp
• Cilantro
• Curry Leaves
• Water – 2 cups

 

• Procedure to prepare:

1 .Place a pan on the stove and add semiya.Keep a low flame and fry it until semiya turns very light brown,keep the semiya aside

 

 

 

 

 

 

 

 

2.Keep the pan again and add 1 tbsp oil. This time, medium flame.

3.Add mustard,channa dhal,cashews,curry leaves,when mustard splutters, add onions and turmeric.Fry until onions becomes transparent.

4.Add chopped vegetables and braise it.

5.Add ginger garlic paste and  masala. Add 1 tbsp of oil and fry everything

6.Add tomatoes & chillies and fry for another 10 minute.

7.Add 1.5 cups of water let boil.

8. Dont add too much water semiya will become soggy add salt after the water starts boiling,simmer the stove,

9.Add semiya stir it until the semiya gets cooked close and cook it becomes soft should not stick each other.

 

 

 

 

 

 

 

Serve by decorating with cilantro.Add 1 tsp of Ghee before serving you will like it eating hot.