Vegetable ragi semiya | Ragi vermicelli upma with vegetables


Vegetable ragi semiya By


Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney, Fried Egg | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

  • Ragi semiya – 250 gram
  • Peanuts – 15 [roasted, peeled]
  • Coconut-2 tbsp [grated]
  • Carrot – ½ [chopped]
  • Green capsicum – 2 tbsp [chopped]
  • Onion – 1 [sliced]
  • Green chilli – 1 [sliced]
  • Ginger – 1 tbsp [grated]
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [finely chopped]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Asafetida a pinch
  • Lemon – 1 tbsp
  • Salt to taste
  • Oil – 2 tbsp

Method

  • Soak ragi semiya in salt added water for 3 min. Then drain water & steam in idly cooker for 5 to 7 min.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram & urad dal.
  • Then add roasted peanuts and onion sauté till soft. Add coconut, carrot and capsicum sauté gently.
  • Add ginger, green chilli and curry leaves.
  • Add steamed ragi semiya mix well. Then add lemon juice and salt mix well.
  • Then add coriander leaves & cut off heat. Serve hot with coconut chutney or pickles, chips.

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