Semiya Bath Easy
Vermicelli / Semiya uppuma
Ingredients
- 500 gm Vermicelli roasted to light golden brown in 2 tbsp of ghee, Semiya
Vegetables 1 cup (cut into 1 cm pieces):
- Carrot
- Beans
- Potato
- Green peas(cooked adding salt)
- 1 nos Onion finely chopped, big
- 1 nos Tomato cut into small pieces, medium
- Salt As reqd
- 1 tsp Mustard seeds
- 1" piece Ginger finely chopped
- 4 to Green chillies Half slit
- Turmeric powder A pinch
- 2 tbsp Ghee
- 5 stems Coriander leaves finely chopped
- 10 nos Cashewnuts roasted in ghee
Instructions
- Take 2-3 cups of water in a vessel, add salt and two tsp of oil to it and let it boil.
- Add the roasted vermicelli to it and allow it to semi cook / half cook.
- Drain using a strainer and run cold water immediately over this(to avoid sticking of the vermicelli). Keep it aside.
- Heat ghee in a kadai or a nonstick pan.
- Add mustard seeds and when it splutters, add chopped onions, ginger, green chillies and saute well on medium or low flame.
- Add salt, turmeric and the chopped tomatoes and saute for 2 minutes.
- Add the cooked vegetables and stir well for another 2 minutes.
- Finally, add the vermicelli, which would be dry now after all the water has drained. Mix well stirring carefully.
- Garnish with cashews and finely chopped coriander leaves.
- :- Serve hot.
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