This is an interesting south Indian recipe, occasionally served in wedding feasts. I would consider it as a combination of a few south Indian recipes - the vermicelli upma, yogurt rice or raita. My husband and I like this version - it seems to contain the goodness of them all, yet so easy to prepare and serves as a guilt-free one-pot meal.
Ingredients:
vermicelli - 1 cup
carrot(diced)+beans(cut)+cabbage(grated)+peas(boiled) - 1 cup
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
cumin seeds - 1/2 tsp
green chillies - 3
yogurt - 1 1/2 cups (beaten)
cumin powder - 1/2 tsp
chaat masala - 1/2 tsp (optional)
curry leaves - 1 stalk
cashewnuts - 2 tbsp (broken)
raisins - 1 tsp
salt - 1 tsp (adjust to taste)
asafoetida - a pinch
oil - 1 tbsp
Method:
Heat 2 1/2 cups of water along with vegetables and salt (for about 2 minutes if you use the microwave). Keep aside.
Add cumin powder, chaat masala and a little salt to the beaten yogurt. Mix well and set aside.
Heat oil in a frying pan and add mustard seeds, urad dal, cashews, cumin seeds and asafoetida. When it splutters, add green chillies and curry leaves. Then add vermicelli and roast until it turns light brown. Add the water+vegetables and cook until done.
Mix in the yogurt mixture. Decorate with raisins and serve fresh.
Note:
Upto twice the quantity of the yogurt sauce can be used, depending on the consistency and taste you like.
Ingredients:
vermicelli - 1 cup
carrot(diced)+beans(cut)+cabbage(grated)+peas(boiled) - 1 cup
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
cumin seeds - 1/2 tsp
green chillies - 3
yogurt - 1 1/2 cups (beaten)
cumin powder - 1/2 tsp
chaat masala - 1/2 tsp (optional)
curry leaves - 1 stalk
cashewnuts - 2 tbsp (broken)
raisins - 1 tsp
salt - 1 tsp (adjust to taste)
asafoetida - a pinch
oil - 1 tbsp
Method:
Heat 2 1/2 cups of water along with vegetables and salt (for about 2 minutes if you use the microwave). Keep aside.
Add cumin powder, chaat masala and a little salt to the beaten yogurt. Mix well and set aside.
Heat oil in a frying pan and add mustard seeds, urad dal, cashews, cumin seeds and asafoetida. When it splutters, add green chillies and curry leaves. Then add vermicelli and roast until it turns light brown. Add the water+vegetables and cook until done.
Mix in the yogurt mixture. Decorate with raisins and serve fresh.
Note:
Upto twice the quantity of the yogurt sauce can be used, depending on the consistency and taste you like.
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vermicelli in yogurt is new to me !! This looks so inviting and delicious !!
Great dish for family on the go! So simple yet nutritiuos. Great for home-cooking too.
nice n new recipe- will try it :)
US Masala
Yogurt semiya looks delicious. Nice and new recipe.
adding yogurt to semiya is new to me.. am sure it tastes awesome
ammaandbaby.blogspot.com/
Love it very much its been a while,I should make it again soon,love the addition of veggies!
Innovative recipe.Looks delicious
So innovative..looks so perfect n yummy!!
I've never had semiya noodles except for in sweet dishes, never in a savory dish like this one. What a great idea - sounds delicious.
This is wonderful blog. I love it.
I'll follow your recipe to the last detail and hopefully i can have it done perfectly. 'll try it and share with my family.
Looks delicious semiya..
yummy and delicious :)
I am glad to be one of the visitors on this outstanding site (:, appreciate it for posting .
This dish is new to me. Thanks for sharing it !!!