Beetroot semiya upma | Beetroot vermicelli upma | Red vermicelli

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