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Semiya kichadi recipe
Semiya kichadi recipe / vegetable semiya upma made in South Indian style. Perfect for weekend breakfast or busy dinner with step by step pictures and tips.
Course
Breakfast
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
servings
Calories
543
kcal
Author
Sujatha Muralidhar
Ingredients
1
tablespoon
vegetable oil
1
inch
cinnamon
2
cloves
¼
cup
onion
chopped
1
tablespoon
ginger
minced
1
tablespoon
garlic
minced
6
curry leaves
2
green chili
or serrano pepper/ slited
¼
cup
carrot
finely chopped
¼
cup
green peas
2
cup
water
½
teaspoon
salt
or as required
¼
teaspoon
turmeric powder
1
cup
vermicelli
/ Semiya-roasted
Instructions
Over medium heat, in a pan, add cinnomon and cloves.
Fry until they change its color and release s aroma in the air.
Add chopped onion and try until they becomes pink.
Now add minced ginger and chopped garlic. Fry until fragrant.
Then add curry leaves, green chili and fry for a minute.
Add chopped green bean, carrot, and green peas.
Close the lid and cook for 5 minutes is low heat.
Then add water, salt, and turmeric powder. Bring it to boil in medium heat.
Then add roasted vermicelli.
Cover with the lid.
Then in low heat, continue to cook for 10 minutes or until the vermicelli cooked very well.
Server simiya kichadi with green chutney or tomato ketchup.
Video
Nutrition
Calories:
543
kcal
|
Carbohydrates:
110
g
|
Protein:
5
g
|
Fat:
7
g
|
Sodium:
944
mg
|
Potassium:
250
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
115
IU
|
Vitamin C:
76.6
mg
|
Calcium:
58
mg
|
Iron:
1.2
mg