How to Love Tasty Lemon Semiya Upma with Carrot Chutney

How to Love Tasty Lemon Semiya Upma with Carrot Chutney Delicious, fresh and tasty.

Lemon Semiya Upma with Carrot Chutney. My mom and mom in law adds lemon juice while boiling water and cook along the semiya, but since we all worry about nutrition, also lemon semiya being low in nutritional value, everything counts. I have also followed my Maami's method of adding carrots and peanuts to add on something more into the plain lemon semiya upma. Lemon: I also like to make another version of this Semiya Upma, which is Lemon Semiya, which is made exactly like South Indian Lemon Rice.

Add semiya (vermicelli) and cook till it is soft.

Remove from stove and drain the excess water.

Immediately add cold water and rinse well.

You can have Lemon Semiya Upma with Carrot Chutney using 28 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Lemon Semiya Upma with Carrot Chutney

1. You need of Upma-.

2. It’s of vermicelli.

3. Prepare of ghee.

4. It’s of oil.

5. You need of lemon juice.

6. You need of sugar.

7. Prepare of salt.

8. It’s of cashewnuts.

9. You need of udad dal.

10. Prepare of chana dal.

11. It’s of groundnut.

12. Prepare of hot water.

13. You need of asafoetida.

14. You need of mustard seeds.

15. It’s of green chillies.

16. Prepare of curry leaves.

17. You need of Chopped coriander leaves to garnish.

18. You need of Chutney-.

19. You need of grated carrot.

20. It’s of garlic cloves.

21. You need of green chilles.

22. It’s of roasted chana dal.

23. It’s of thick curd.

24. It’s of salt.

25. Prepare of tempering-.

26. Prepare of mustard seeds.

27. Prepare of asafoetida.

28. You need of oil.

Drain all the water completely and put the cooked semiya in a plate.

Chop onion, carrot, beans and chillies into thin long strips.

Upma is a very traditional South Indian breakfast meal, made with vermicelli, semolina or flattened rice flakes (aval).

For those who are not very familiar with upma, the closest preparation I can think of to this one is polenta, but a lot drier than that with no leftover water or liquid in it.

Lemon Semiya Upma with Carrot Chutney instructions

1. 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..

2. 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..

3. In a pan add oil and ghee, add cashews for 2 minutes and remove the nuts in a bowl..

4. 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..

5. Add the strained vermicelli and chopped coriander leaves. Mix the cashewnuts..

6. In a grinder add everything for chutney except curd and make a coarse powder. Add curd and grind again to fine paste..

7. Heat oil add mustard seeds and asafoetida. Add this tempering to the chutney and serve with upma.

It is important to cook the vermicelli without making.

The Vegetable Semiya Upma recipe is a simple to make breakfast dish that is made from roasted Vermicelli.  Added goodness of vegetables to this upma that is finish off with a splash of lemon juice and a generous drizzle of ghee gives it a delicious mouth feel.  Serve Vegetable Semiya Upma along with Coconut Chutney or Tomato Chutney and finish off the breakfast. as i mentioned previously, the recipe for semiya upma have many variations and may differ with vegetables or spiced added to it. the most common recipe is to prepare it without any extra vegetables or also known as plain upma. the taste is derived mainly from the onions and vegetables with hint of lemon juice topped at the end of recipe. in fact it is the most common way of preparing the .

If you are looking for more easy breakfast recipes do check moong dal chilla, aval upma, rava paniyaram, rava idli.

Add urad dal, channa dal, slit green chilies,minced ginger and asafoetida.

I have made a carrot chutney, different from the regular coconut chutney, just so if you are out of coconuts or some family member doesn't like coconut or just to add variety to.