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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.

Print Recipe
Green Leafy Vegetables - Methi Upma Yum
Green Leafy Vegetables - Methi Upma
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1/2 cup Semya (Vermicelli noodles)
  • 1/2 cup Methi (fresh or frozen)
  • 1 Onion - large, chopped fine
  • 4 chilies Green - chopped fine
  • 1 tbsp Lemon juice
  • 1 tsp Mustard seeds
  • 1 tsp Chana dal
  • 1 Red Chili (optional)
  • 6 Curry leaves
  • to taste Salt
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1/2 cup Semya (Vermicelli noodles)
  • 1/2 cup Methi (fresh or frozen)
  • 1 Onion - large, chopped fine
  • 4 chilies Green - chopped fine
  • 1 tbsp Lemon juice
  • 1 tsp Mustard seeds
  • 1 tsp Chana dal
  • 1 Red Chili (optional)
  • 6 Curry leaves
  • to taste Salt
Green Leafy Vegetables - Methi Upma
Instructions
  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.
Recipe Notes

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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7 thoughts on “Green Leafy Vegetables – Methi Upma”

  1. This is unusual Pavani and looks delicious.Let me go get me a fork!;D

    Great entry,I will try this.I have sowed some Methi,they are already up!!

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