Vegetable Semiya Upma

It's officially winter since late November and our closets are filled with winter apparel.
 
These days, it's quite difficult to wake up early since the warmth offered by the blanket tempts us to sleep more. Most of the days, I end up preparing a one pot meal for the lunches. Today for breakfast, I prepared this healthy vegetable upma with coconut mint chutney.
 
The local vegetable markets are loaded with fresh vegetables, fruits and greens. Moreover, there are more varieties of greens available. But then, I still end up scratching my head wondering what to cook for our meals...

Ingredients:
Semiya/vermicelli - 2 cups
Onions (small) - 3 (sliced)
Ginger - 1 inch (chopped)
Mixed vegetables - 1 cup (winter carrots, green peas, capsicum, beans)
Green chillies - 2 (slit)
Turmeric powder - 1/4 tsp.
Coriander leaves (chopped) - few
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
White whole black gram - 1 tsp.
Bengal gram - 1 tsp.
Oil
Salt (to taste)
Curry leaves - 1 sprig
 
Method:
Heat the oil in a pan and roast the vermicelli till golden colour. Remove from pan and keep it on a plate.
In the same pan, pour a little oil and add mustard seeds, cumin seeds, black gram and Bengal gram.
Allow the mustard seeds to crackle and Bengal gram and black gram change into golden colour.
Now add the onions, green chillies, curry leaves and ginger.
Sauté till the onions turn translucent.
Now add the mixed vegetables and sauté for 2 minutes.
Add turmeric powder as well.
Now pour 4.25 cups of water and sprinkle salt.
Allow the water to boil in medium flame.
Now add the semiya and mix.
Cover and cook till the vermicelli is soft and the water becomes dry.
Add the coriander leaves and mix well.
Cover and keep aside.
After 4 minutes, serve hot.
 


Coconut mint chutney

Ingredients:
Coconut pieces - 1/2 cup
Mint leaves - a fistful
Green chillies (very small) - 2 to 3 (or as per taste)
Ginger - a small piece
Tamarind - a small piece
Salt (to taste)
Oil

To temper:
Mustard seeds - 1/2 tsp.
Oil
Curry leaves - few
 
Method:
Sauté the mint leaves in a little bit of oil for 3-4 minutes.
When the leaves become warm, grind them along with the coconut pieces, green chillies, ginger, tamarind and salt.
Pour very little water while grinding.
Temper them.
Serve with upma.

Posted in: Breakfast