Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon semiya upma with carrot chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lemon Semiya Upma with Carrot Chutney is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Lemon Semiya Upma with Carrot Chutney is something which I have loved my entire life. They’re nice and they look fantastic.
Lemon semiya is one amongst those of my go to breakfast or dinner. It comes handy when I have no other dinner option only for myself. Both Aj and Vj are not fan of this so, it's kind of pampering myself 😎 when ever I am so hungry, want to prepare something of my favorites, under less cooking time.
To get started with this recipe, we have to first prepare a few components. You can have lemon semiya upma with carrot chutney using 28 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Semiya Upma with Carrot Chutney:
- Take For Upma-
- Get 1-1/2 cups vermicelli
- Make ready 1 tablespoon ghee
- Make ready 1 tablespoon oil
- Take 2 lemon juice
- Prepare 1 teaspoon sugar
- Take 1 teaspoon salt
- Get 8-10 cashewnuts
- Take 1 teaspoon udad dal
- Prepare 1 tablespoon chana dal
- Get 2-3 tablespoons groundnut
- Make ready 2 cups hot water
- Make ready 1/4 teaspoon asafoetida
- Make ready 1 teaspoon mustard seeds
- Get 3 green chillies
- Get 3-4 curry leaves
- Get 1/4 cup Chopped coriander leaves to garnish
- Make ready For Chutney-
- Take 1/2 cup grated carrot
- Prepare 2 garlic cloves
- Take 2 green chilles
- Get 2 tablespoons roasted chana dal
- Make ready 3 tablespoons thick curd
- Make ready 1/2 teaspoon salt
- Take for tempering-
- Take 1 teaspoon mustard seeds
- Take 1/8 teaspoon asafoetida
- Get 1 tablespoon oil
Semiya Upma also known as Vermicelli Upma is a quick and easy to prepare tasty breakfast. Semiya Upma recipe with amazing step by step photos. Semiya Upma is a variation of the popular Serve the semiya upma hot with coconut chutney. Semiya Upma Video by Tarla Dalal.
Instructions to make Lemon Semiya Upma with Carrot Chutney:
- In a pan take vermicelli and 1/2 tablespoon ghee and roast until golden brown. Stirr continuously otherwise they burn easily. Add hot water, switchoff flame and cover with a lid for 5 to 10 minutes.
- Open the lid and you will find that the vermicelli has soaked all the water and become soft. Put in a strainer to remove excess liquid. Use this liquid for kneading dough or in soups. set the vermicelli aside.
- In a pan add oil and ghee, add cashews for 2 minutes and remove the nuts in a bowl.
- To the hot oil add mustard seeds, chopped chillies, asafoetida, chana and udad dal. Add the masalas, salt, sugar and lemon juice, cover with s lid and leave for 4-5 minutes, so chana dal softens and lemon juice blends with masalas.
- Add the strained vermicelli and chopped coriander leaves. Mix the cashewnuts.
- In a grinder add everything for chutney except curd and make a coarse powder. Add curd and grind again to fine paste.
- Heat oil add mustard seeds and asafoetida. Add this tempering to the chutney and serve with upma
It provides a pleasant tangy hint to the Semiya Upma. Add a little more salt if required. This upma is a combination of roasted vermicelli along with vegetables, tossed in a classic South Indian tadka. Serve Vegetable Semiya Upma along with Coconut Chutney or Tomato Chutney and finish off the breakfast with Masala Chai Recipe - Indian. Semiya upma recipe (Vermicelli upma) is one of the easy and instant South Indian breakfast I don't make any side dish for semiya upma.
So that is going to wrap this up for this special food lemon semiya upma with carrot chutney recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
