Green Leafy Vegetables - Methi Upma

Hearty congratulations to Indira on the 1st anniversary of Jihva for Ingredients blog event and making it such a big success. This month's theme is "Going Green with Green Leafy Vegetables" (keeping Earth Day in mind) and Indira & Nandita (@ Saffron trail) have come together to make it JFI & WBB joint event.

To cover all the bases for this event, I incorporated greens for a breakfast recipe and also made it on a weekend. Here's my entry "Methi Semya Upma". This recipe is extremely simple and quick to make.

Hearty congratulations to Indira on the 1st anniversary of Jihva for Ingredients blog event and making it such a big success. This month's theme is "Going Green with Green Leafy Vegetables" (keeping Earth Day in mind) and Indira & Nandita (@ Saffron trail) have come together to make it JFI & WBB joi...

Green Leafy Vegetables - Methi Upma

Summary

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  • Coursebreakfast
  • Cuisinesouth indian
  • Yield2~3 Serving s 2~3 Serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Semya (Vermicelli noodles)
1/2 cup
Methi (fresh or frozen)
1/2 cup
Onion - large, chopped fine
1
Green chilies - chopped fine
4
Lemon juice
1tbsp
Mustard seeds
1 tsp
Chana dal
1 tsp
Red Chili
1 (optional)
Curry leaves
6
Salt
to taste

Steps

  1. Bring 3 cups of water to boil, add semya and salt. Stir well and cook for 2 minutes. Drain and rinse with cold water. Keep aside.
  2. Heat 1tsp of oil in a pan, add mustard seeds and chana dal. Saute till the seeds splutter.
  3. Add onions, curry leaves and chilies. Saute till onions turn transparent, but not brown.
  4. Add the chopped methi leaves (thawed if using frozen) and salt, cover and cook for about 5 minutes.
  5. Add the cooked semya, stir well and continue cooking for couple more minutes. Remove from heat, add lemon juice, mix well and serve hot.
Green Leafy Vegetables - Methi Upma

Note: If the vermicelli turns into a blob, just add some cold water to refresh it. Cooking vermicelli separately (my mom's trick) makes the noodles nice and separate and not sticky.

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