• Breakfast Recipes >Coriander vermicelli upma | Kothamalli semiya upma | Green vermicelli upma

Coriander vermicelli upma | Kothamalli semiya upma | Green vermicelli upma | Coriander shavige uppittu


Coriander vermicelli upma By


Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Type: Breakfast, dinner, Ganesh chaturthi special | Take With: Chutney, chips, potato fry

Ingredients

  • Vermicelli [semiya] – 1 cup
  • Peanuts – ¼ cup [dry roast & peel the skin off]
  • Onion – 1 [sliced]
  • Green chilli – 1 [slit]
  • Ginger – 1 tbsp [finely chopped]
  • Curry leaves – 1 spring
  • Turmeric powder – ¼ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Salt to taste
  • Oil – 2 tbsp
  • Fresh red chilli - 1 [finely sliced][For garnishing]

For grinding-ingredients

  • Coriander leaves – ¼ cup
  • Mint leaves – ¼ cup
  • Salt a pinch
  • Sugar a pinch
  • Water – 4 tbsp
  • In a mixer jar put all ingredients & grind to fine puree

Method

  • Heat pan with 2 cups of water, add salt & let it boil. When boiling cut off heat, add vermicelli mix well, leave it for 3 min.
  • Then drain the water & immediately put it in cold water, drain & keep it aside.
  • Heat oil in a pan then add mustard seeds & let it splutter. Then add Bengal gram and urad dal.
  • Add onion sauté till soft then add ginger sauté. Then add peanuts, green chilli, curry leaves, turmeric & red chilli powder sauté.
  • Add mint coriander puree mix well & let it boil.
  • Then add boiled vermicelli & salt mix well & sauté for 2 min.
  • Then cut off heat & serve hot with chutney.

Mint coriander vermicelli semiya upma

Mint coriander vermicelli semiya upma

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