A savory and aromatic vermicelli breakfast dish from Hyderabad, packed with vegetables and fragrant spices like mint. This one-pot meal is perfect for a quick and satisfying breakfast or a light lunch, ready in under 30 minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
130cal
3gprotein
14gcarbs
8g
Ingredients
1.5 cup Roasted Semiya (Approx 200g. If using unroasted, dry roast until golden.)
2 tbsp Vegetable Oil (Ghee can also be used for a richer flavor.)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
This hyderabadi dish is perfect for lunch. With 291.15 calories and 6.0600000000000005g of protein per serving, it's a low-calorie option for your meal plan.
fat
1 tsp Ginger Garlic Paste
1 cup Mixed Vegetables (Finely chopped carrots, peas, and green beans.)
1 medium Tomato (Finely chopped.)
2 tbsp Mint Leaves (Chopped.)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Optional, for extra heat.)
3 cup Water (Use hot water for faster cooking.)
1 tsp Salt (Adjust to taste.)
1 tbsp Lemon Juice (Freshly squeezed.)
2 tbsp Coriander Leaves (Chopped, for garnish.)
Instructions
1
Heat a wide pan or kadai over medium heat. If your semiya (vermicelli) is not pre-roasted, dry roast it for 3-4 minutes, stirring continuously, until it turns a light golden brown. Transfer to a plate and set aside. This step is crucial for a non-sticky upma.
2
In the same pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn golden and aromatic.
3
Add the finely chopped onion, slit green chilies, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
4
Stir in the mixed vegetables, chopped tomato, and chopped mint leaves. Add the turmeric powder, red chili powder (if using), and salt. Mix everything well and cook for 3-4 minutes, until the tomatoes soften and the vegetables are slightly tender.
5
Pour in the water and bring the mixture to a rolling boil. Check for salt at this stage and adjust if needed.
6
Reduce the heat to low. Slowly add the roasted semiya while stirring continuously with your other hand to prevent lumps from forming. Mix gently until combined.
7
Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the semiya is cooked through. Do not stir during this time.
8
Turn off the heat and let the upma rest, covered, for 5 minutes. This allows the strands to firm up and become fluffy. After resting, gently fluff the upma with a fork. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve hot.
161cal
3gprotein
17gcarbs
10gfat
Ingredients
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
