Beetroot semiya upma | Beetroot vermicelli upma | Red vermicelli


Beetroot semiya upma By


Cuisine Style: Tamil Nadu | Cooking Time: 10-15 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut Chutney, pickle

Ingredients

  • Semiya [vermicelli] – 1 cup
  • Beetroot juice – 1 ¼ cup [grate then grind with water then extract]
  • Onion – 1 [sliced]
  • Cashew nuts – 5 [fried]
  • Ginger – 1 tbsp [finely chopped]
  • Green chilli -1 [sliced]
  • Curry leaves – 1 spring
  • Coriander leaves – 1 spring
  • Coconut – 2 tbsp [grated]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Salt to taste
  • Oil – 2 tbsp

Preparation

  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram and urad dal.
  • Add onion sauté till soft then add coconut, ginger and green chilli sauté gently. Then add curry leaves.
  • Add beetroot juice and salt then leave it for boil. When boil then add semiya mix well. Cover lid & cut off heat. Then leave it for 3 mins.
  • Sprinkle cashew nuts & coriander leaves, mix well, and serve hot with pickle or chutney.

Beetroot vermicelli upma

Beetroot vermicelli upma

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