Semiya Upma is very easy and quick recipe. I have used vegetables to make this upma but you can even make plain Upma without vegetables. Today we will learn how to make Semiya Upma with mixed vegetables following this easy recipe.

Ingredients

Vermicelli - 250 grams (Anil fine Semiya)   

Onion -1 big    

Ginger - 1 inch piece finely chopped   

Green chilli -2   

Carrot -2   

Fresh or frozen Peas - handful   

Oil -3-4 tsp   

Mustard -1 tsp   

Urad dal - 1 tsp   

Asafoetida - a pinch   

Red Chilli - 2

Salt as per taste

Method

1.Heat oil, add mustard seeds, when mustard splutters, add Asafoetida, urad dal.

2.When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.

3.Add finely chopped vegetables and sauted until half cooked.

4.Add water (for 1 cup semiya use 1.5 to 2 cups water) and salt needed.

5.When water starts boiling, add the roasted vermicelli.

6.Cover and cook on low flames, stir occasionally until it is done.

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Ennai kathirikkai Kulambu is all time favourite for my family. If anyone has not tried it before, then do give it a try as I am sure you will love this Ennai kathirikkai Kulambu very much.

Ingredients

Small Brinjals - 10-12
Tamarind - Lemon sized ball

Tomato Puree – 1 big Tomato

Pepper Powder – ½ tsp

Turmeric – ¼ tsp

Cumin seeds Powder – ½ tsp

Fennel seeds Powder – ¼ tsp

Red Chilli Powder – 11/2 tsp

Coriander Powder – 1 tsp

Curd – 4 tsp

Jaggery – Little (as per individual taste)

Pepper corns - 4 count

Salt to taste

To Grind

Garlic – 6 pods

Onion – 1

Cashew nuts - 8

Ginger - Little (as per individual taste)

Method

1. Silt the brinjal at top as shown in picture and similarly slit the opposite direction at bottom. Cut opposite sides of brinjal so that masala get inside fully.

2. Heat the pan. Fry cashewnuts, Onion, Garlic and Ginger without oil. Now grind into smooth paste.

3. Heat the pan, add oil. Once oil is heated, season with pepper corns. Add the grinded paste and stir it.

4. Add Red chilli powder, Cumin powder, Fennel powder, Coriander powder, turmeric and Pepper powder. Saute it well till the raw smell goes away. Close with lid and cook so that without adding more water we can cook it.

5. Add Salt to taste.

6. Leave this gravy mixture at low flame. On the other side, we start to saute the brinjals well in another pan.

7. Add oil in another pan (i used 2 tsps), Once the oil is heated add brinjal, curry leaves and saute it. Add pinch of turmeric and salt (For gravy we added salt already, just for vegetable add here). 
8. Mix it well and reduce to low flame. Close with lid for 5 mins. Wait until the color of brinjal changed.
9. Check the gravy now. Gravy has been cooked well and oil seperated at sides.
10. Add tomato puree and allow it to cook for 5 mins. After add this tomato puree, the gravy looks good texture.
11. Once the gravy cooked, add it to the brinjal and gently stir it. 
12. Add little water that is required for the brinjal to be cooked. Add curd to it.
13. Close the pan with lid for another 10 mins. 
14. Once cooked, add small quantity of jaggery which gives great taste. Finally check the brinjal cooked well. 

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