Spiced South Indian Coconut Semiya Recipe

About this recipe

Spiced South Indian Coconut Semiya is a delightful breakfast dish that combines the nutty flavor of roasted semiya (vermicelli) with the creamy richness of coconut milk and a medley of aromatic spices. Balanced to suit a moderate spice level, this recipe is perfect for a united family seeking a wholesome and flavorful start to the day. Featuring curry leaves, mustard seeds, and mild chilies, it’s a celebration of South Indian flavors. Packed with balanced macros, this dish is ideal for body maintenance, providing nourishment and taste in every bite.

Ingredients

• - Vermicelli
• 1 liter Sunflower Oil
• 200 ml Coconut Milk
• - Dairy Milk
• - Grated Coconut
• 100 g Coriander Leaves
• 200 g Wonderland Foods Premium Cashews - Roasted & Salted, Healthy Snack Option,
• 50 g Cumin Powder
• 100 g Curry Leaves
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• medium Chilli Green Long

Instructions

1. 1. Heat the vegetable oil or ghee in a pan over medium heat. Add mustard seeds and let them splutter, followed by curry leaves and slit green chilies. Sauté for 1 minute until fragrant.
2. 2. Add the semiya to the pan and roast it gently for 3-4 minutes until lightly golden and aromatic.
3. 3. Mix in turmeric powder and cumin powder, stirring well to coat the semiya evenly.
4. 4. Pour in the coconut milk and milk, then add salt. Stir gently and bring the mixture to a simmer.
5. 5. Reduce the heat to low, cover the pan, and cook for 6-8 minutes until the semiya absorbs the liquid and becomes tender.
6. 6. Stir in the grated coconut and roasted cashews, ensuring they are evenly distributed.
7. 7. Remove from heat and garnish with chopped coriander leaves. Serve warm in bowls for a wholesome breakfast.