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PrintVEGETABLE SEMIA UPPUMA
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Shell peas.
- Chop beans, capsicum, onions, finely; grate carrots.
- Slit green chillies.
- Pressure-cook beans carrots onions peas for a whistle. Run water over lid and open immediately for greenness.
- Add a tablespoon of ghee and roast mustard seeds and chillies.
- Now add semia and stir for a few seconds.
- Add onions, capsicum, curry leaves, asafoetida powder, salt and stir.
- Sprinkle 50 ml of water and keep lid closed for a minute.
- Open lid, add the vegetables and stir again. When the semia turns soft, stir and remove from fire.
- Add the remaining ghee and garnish with coriander leaves.
- Serve hot with white coconut chutney.
INGREDIENTS
- 200 grams Beans
- 100 grams Carrots
- 200 grams Onions
- 100 grams Capsicum
- 100 grams Peas
- 8 Green chillies
- 600 grams Semia
- 1 teaspoon Mustard seeds
- 4 tablespoonsIDHAYAM sesame oil
- 2 tablespoon Ghee
- A few Curry leaves
- 1 teaspoon Asafoetida powder
- 4 teaspoons Coriander leaves
- Salt to taste
9 comments for “Vegetable Semia Uppuma”
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what is the quantity of water we need to add for semiya to cook.right , usually mine becomes sticky
Pls send me day to day recipe in my mail id too..
In ingredients you have not told water content. So kindly mention it. And oil, then u have told to pressure cook onion but later u have mentioned to put directly. Please recheck the post and correct it. Other than it all was perfect.
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