Tangy South Indian Veg Semiya Recipe

About this recipe

Tangy South Indian Veg Semiya is a delightful breakfast dish that combines the goodness of roasted vermicelli with a medley of fresh vegetables and aromatic spices. Light yet flavorful, this dish is cooked in a tangy base of tamarind and tempered with curry leaves and mustard seeds for an authentic South Indian taste. Perfectly balanced with moderate spice levels, it offers a wholesome and satisfying start to your day. Ideal for families, it is both nutritious and easy to prepare, making it a popular choice for breakfast tables.

Ingredients

• - Vermicelli
• 500 g Onion
• - Green Peas
• 100 g Curry Leaves
• 100 g Tamarind Paste
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 250 g Carrot
• 250 g French Beans
• medium Chilli Green Long
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat 2 tbsp oil in a pan on medium heat and add mustard seeds. Once they splutter, add curry leaves and green chilies, sautéing for 30 seconds.
2. 2. Add the chopped onion and sauté until translucent, about 2-3 minutes. Then, stir in the carrot, beans, and green peas, cooking for another 3-4 minutes until slightly tender.
3. 3. Add the turmeric powder, red chili powder, and salt. Mix well and cook for 1 minute to release the flavors of the spices.
4. 4. Stir in the tamarind pulp and 250ml of water, bringing it to a gentle boil. Check and adjust the seasoning if needed.
5. 5. Add the roasted vermicelli to the pan and mix well to coat it with the tangy spiced mixture. Lower the heat and cook, stirring occasionally, until the vermicelli absorbs the liquid and is cooked through, around 5-7 minutes.
6. 6. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot and enjoy this tangy South Indian Veg Semiya for a wholesome breakfast.