Semiya upma | Lemon vermicelli recipe

Name: Semiya upma | Lemon vermicelli recipe
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup boiling water; 1 tbsp oil (peanut); 1/2 tsp rai; 8-10 curry leaves; 1/4 tsp urad dal; 2 tbsp peanuts; 1 tbsp cashew pieces (optional); 2 green chilli (finely chopped); 1 cup roasted sev / vermicelli; 1/4 cup peas (optional); 1/2 tsp haldi; as required Salt to taste; 1 tbsp lime juice; 1 tomato (finely chopped); as required Fresh coriander (finely chopped)

Priya Jain @cook_37329715

Semiya upma | Lemon vermicelli recipe

Priya Jain @cook_37329715

Saved

Ingredients

15 minutes

2 servings

2 cupboiling water
1 tbspoil (peanut)
1/2 tsprai
8-10curry leaves
1/4 tspurad dal
2 tbsppeanuts
1 tbspcashew pieces (optional)
2green chilli (finely chopped)
1 cuproasted sev / vermicelli
1/4 cuppeas (optional)
1/2 tsphaldi
as requiredSalt to taste
1 tbsplime juice
1tomato (finely chopped)
as requiredFresh coriander (finely chopped)

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Steps

15 minutes

1

Heat a oilin a non-stick pan or kadhai on medium heat, when oil gets hot, add rai.
2

Once the rai starts sputter, add curry leaves, urad dal, peanuts, green chilli and cashews (if using).
3

Let fry for a minute till the peanuts become crunchy.
4

Add veggies, such as carrot, tomato, peas, carrot (if using).
5

Add roasted vermicelli, haldi, salt, saute for a minute.
6

Reduce the heat to medium low and add boiling water.
7

Cover the kadhai with a lid till the water is almost absorbed (8-10 minutes). Check in between after 4 minutes. If vermicelli is sticking to the sides of the pan. If it is, stir immediately.
8

Add the lemon juice and mix well and garnish with fresh chopped coriander and serve immediately.