Methi Semiya Upma Recipe / Fenugreek Leaves Vermicelli Bath – Upma Varieties

Methi Semiya Upma Recipe / Fenugreek Leaves Vermicelli Bath – Upma Varieties

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 2

Ingredients

  • 1 cup Semiya/Vermicelli
  • 1 cup chopped Methi Leaves/Menthi Kura/Fenugreek Leaves
  • 1 pinch Turmeric Powder
  • 2 Green Chillies chopped
  • 3-4 Cashew Nuts
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli
  • Curry Leaves
  • 2 sp Oil

Instructions

  1. In a bowl add 3 cups of water, little salt, 1/2 sp oil and allow it to boil, when it start boiling add the vermicelli and cook for 3 - 4 mins.
  2. Once semiya is cooked turn off the flame and pour into a strainer to drain excess water then pour cold water over it and keep aside for cool.
  3. Heat oil in pan add popu ingredients and fry, once done add cashew nuts, curry leaves, chopped green chillies and fry for 30 secs then add chopped fenugreek leaves, turmeric powder and mix well.
  4. Let it fry for 2 mins, then add cooked semiya, salt and gently stir them together until they mixed completely .
  5. Cook on low flame until all the moisture has evaporated, then remove form the flame and rest for 1 min.
  6. Now methi semiya upma is ready, transfer into a serving bowl and serve hot without chutney or pickle.
http://www.sivaniskitchen.com/methi-semiya-bath-fenugreek-leaves-vermicelli-upma-upma-recipes/

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