Monday, March 24, 2014

Semiya Kichadi/Vegetable Semiya Upma

                                                                    Semiya Kichadi or Vegetable Semiya Upma is a very healthy and easy to prepare South Indian tiffin.You can call it a one pot meal and have it for dinner also.Actually south Indian dishes are easy to prepare and easily digestible and that is what i like about them.Semiya Kichadi is a perfect Lunch box menu too but it is at its best when eaten hot with coconut chutney!!!!

You will Need
  • One cup Roasted Vermicelli
  • One chopped Onion
  • One cup Diced Mixed Vegetables
  • Two chopped Green chillies
  • One small piece of Ginger
  • Few Curry Leaves
  • One tbs of Oil
  • One tsp Mustard Seeds
  • One tsp Channa Dal
  • One tbs Lemon Juice
  • Salt to taste

How to

  • Heat oil in a pan crackle mustard seeds,fry channa dal till golden brown.

  •  Add chopped onions,green chilli,ginger pieces and curry leaves.

  •  Add diced vegetables(carrot,beans,peas and potato),turmeric powder and salt.

  •  Fry for two minutes.

  •  Add two cups of water and allow it to boil.(if you want to quicken the process add hot water)

  •  Allow it to boil and let the vegetables get cooked.Add the roasted semiya(vermicelli)and keep stirring with your other hand.

  •  Mix well and cover and cook for few minutes.

  •  Cook until all the water evaporates.Check for salt add a little more if required.

  •  Squeeze some lime juice.

  •  Keep it covered for few minutes and enjoy when it is still hot.


  • To enrich the taste you can add a spoonful of ghee or fry few cashewnuts in ghee and add finally.The crunchy nuts tastes very good with the kichadi.
  • You can sprinkle some asafoetida while you are tempering.My mom always used to avoid using asafoetida if she is adding onions in the recipe.So i have not added.
  • If the vermicelli is not roasted roast it first in a hot pan and keep it aside and proceed from the tempering step.