Vermicelli with Fenugreek Leaves

26 Jun

Semya Menthikura Upma


Vermicelli/ Semiya 1 1/2 cup
Fenugreek Leaves a small bunch
Green Chillies 4
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Oil 1 tbsp
Salt to taste

Method of preparation:

Remove stems, wash and slit green chillies into two.
Separate, clean and wash fenugreek leaves.
Bring to boil 6 cups of water in a sauce pot, add a tsp of oil, a tbsp of salt and vermicelli.
Boil vermicelli for 2-3 minutes or until it is left with a little bite.
Immediately pour the cooked vermicelli into a colander to drain the water.

Heat 2 tsps of oil in a pan on medium low heat, add chana dal, urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, green chillies and fenugreek leaves.
Once fenugreek leaves turn soft, add turmeric powder, vermicelli and salt.
Mix carefully and make sure all the excess moisture is gone.
Serve hot with a glass of buttermilk.

Notes: Make sure not to overcook vermicelli.

6 Responses to “Vermicelli with Fenugreek Leaves”

  1. Medhaa June 26, 2008 at 1:01 pm #

    This looks delicious. I love your blog and have so many bookmarked to try out.

  2. kalva June 26, 2008 at 6:22 pm #

    Wow this is new to me …. Looks delish

  3. sunshinemom June 26, 2008 at 9:57 pm #

    Another variation to our semiya upma! I haven’t tried adding methi yet! Will try it next time:)

  4. soumya June 27, 2008 at 4:01 am #

    nice varity with vermiceli

  5. Amina Anjum November 3, 2008 at 4:47 am #

    This is something new upma with methi leaves, will try and hope it turns out yummy.

  6. Rachna December 5, 2010 at 12:30 am #

    its is some thing which is not new …. n also we can make better than his have many good options in this

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