South Indian Vegetable Semiya Treat Recipe

Indian cuisine · 190 calories

South Indian Vegetable Semiya Treat recipe

About this recipe

South Indian Vegetable Semiya Treat is a delightful and wholesome breakfast dish made with roasted vermicelli, vibrant vegetables, and a harmonious blend of South Indian spices. This comforting and mildly spiced dish is perfect for starting your day with a warm, nutritious, and satisfying meal. The semiya is cooked to perfection and infused with aromatic curry leaves, mustard seeds, and green chilies, creating a balanced flavor profile that the whole family will enjoy. Paired with the crunch of fresh vegetables and the subtle tang from lemon juice, this dish is both light and fulfilling, ideal for body maintenance and a sedentary lifestyle.

Ingredients

  • - Vermicelli
  • 500 g Onion
  • 250 g French Beans
  • 250 g Carrot
  • 200 ml Mustard Oil
  • 100 g Lemon
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • 50 g Cumin Powder
  • 100 g Curry Leaves
  • - Green Peas
  • 100 g Salt
  • 500 g Tomato - Hybrid
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and green chilies. Sauté for 30 seconds.
  2. 2. Add the finely chopped onion to the pan and sauté until translucent, about 2-3 minutes. Stir in the turmeric powder and cumin powder.
  3. 3. Add the diced carrots, green beans, and green peas. Stir well and cook for 3-4 minutes until the vegetables begin to soften.
  4. 4. Mix in the chopped tomato and cook for an additional 2 minutes, allowing it to soften and blend with the spices.
  5. 5. Add the roasted vermicelli to the pan and mix thoroughly with the vegetables and spices.
  6. 6. Pour in 2 cups of hot water, add salt, and stir well. Reduce the heat to low, cover the pan, and let the semiya cook for 6-8 minutes, stirring occasionally to avoid sticking.
  7. 7. Once the water is absorbed and the semiya is cooked through, turn off the heat. Squeeze lemon juice over the dish and gently mix.
  8. 8. Garnish with freshly chopped coriander leaves and serve hot.