Monday, July 23, 2012

Semiya Kichadi - Recipe for Semiya Kichadi - How to make Semiya Kichadi - Recipe for Vermicelli Kichadi

Today we will see how to make Semiya Kichadi. This is one of the popular south indian tiffin items. Semiya Kichadi can be made in less than 15 minutes for breakfast or dinner. The method is pretty much similar to earlier post on how to make rava kichadi

Ingredients:

1. Semiya - 1 cup(fried)
2. Onion - 1 small(cut in length wise)
3. Beans - 15 counts (chopped)
4. Carrots - 1/4 cup (chopped)
5. Peas - 1/4 cup
6. Potato - 1/4 cup (chopped)
7. Tomato -1 (medium chopped)
8. Ginger - some (chopped)
9. Garlic - 2 cloves (chopped)
10. Green chillies - 2 nos
11. Turmeric - 1/8 tsp

Seasoning

1. Oil - 3 tsp
2. Fennel seeds - 1 tsp
3. Mustard seeds - 1/4 tsp
4. Salt to taste
5. Ghee - 2 tsp
6. Coriander leaves - some

Method of preparation

1. Heat 1 tsp of ghee in a pan, add 1 cup of semiya. Fry for 5 mins in a medium flame. Fry the semiya until the raw smell goes off. Once it is done keep aside.
2. Heat 4 tsp of oil in a bottom heavy pan and add mustard seeds. Allow the mustard seeds to crackle and then add fennel seeds. Once the fennel seeds got red color, add onion and green chillies.
3. Fry the onion for 2 mins and then add chopped ginger and garlic. Fry for a minute and then add the chopped beans, carrot and pottato with some salt. Fry the vegetables for 3 mins and then add tomato.
4. Allow the tomato to get soft. Now add turmeric powder  and mix it well.
5. Now add 2 cups of water in the mixture. Once the water gets boiling reduce the flame into low and add the semiya slowly. Once you are done with this cover the lid and cook for 5 minutes in low flame. After 5 mins, see if it is cooked, otherwise cook for few more mins.
6. Now open the lid and add 1 tsp of ghee and coriander leaves. Mix it gently.

Now the yummy hot semiya kichadi is ready to eat.

Note: If you are using Anil semiya, water proportion is 1:1, If you are using thick semiya, the water proportion is 1:2.


Best combination

Sambhar and coconut chutney is the best combination for this kichadi.

5 comments:

  1. I made this last night…..it was so easy and so great.
    Indian restaurants Manchester

    ReplyDelete
  2. HI Suganya, I tried this recipe and came very good. Thanks for posting

    ReplyDelete
  3. Hi Yashvanth,
    Thanks for trying this. Glad to know it came out well.

    Sugi

    ReplyDelete
  4. Sugi! Tried this recipe today .. it was exotic with combo of coconut chutney.. i missed beans but anyhow it came out well :) Thanks for the trendy dish...

    ReplyDelete
  5. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
    Semiya upma

    ReplyDelete

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