Tamil · Breakfast
Vegetable semiya upma
Toasted vermicelli tossed with carrot, peas and a mustard-curry leaf tempering.
- Calories
- 400 kcal
- Protein
- 12 g
- Carbs
- 67 g
- Fat
- 9 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, mustard.
Ingredients
- 70 g Wheat vermicelli
- 30 g Green peas
- ½ carrot Carrots
- ¼ onion Onion
- ¼ tsp Mustard seeds
- 5 g Urad dal
- 2 g Curry leaves
- ½ tbsp Sunflower oil
- ¼ tsp Salt
Method
- Dry-roast the vermicelli for 2-3 minutes until lightly golden; set aside.
- Heat the oil, splutter mustard seeds, fry the urad dal golden, then soften the onion for 4 minutes.
- Add the carrot, peas and curry leaves and cook 4 minutes.
- Pour in hot water (a little more than the vermicelli volume) and bring to a boil, then season with salt.
- Stir in the roasted vermicelli and cook covered for 3-4 minutes until the water is absorbed.
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