Semiya Kichadi

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Ingredients:

  • Semiya/Vermicelli ~ 1 cup
  • Onions, slit lengthwise ~ 1
  • Tomato, chopped into small pieces ~ 1
  • Ginger ~ 1 inch
  • Garlic pods ~ 3
  • Green chillies, salt ~ to taste
  • Mixed veggies like carrot, peas, potatoes & beans, chopped into small pieces ~ ½ cup
  • Water ~ 2 cups
  • Cinnamon stick ~ 1
  • Cloves ~ 2
  • Oil ~ 1 Tbsp.

Steps:

  • Roast semiya in a dry skillet until it’s light golden brown, and remove it from the skillet and set aside.
  • In the same skillet, add oil and once hot, add the cinnamon and cloves. To this add ginger, garlic and saute for a minute.
  • Add the onions and green chillies and saute until onions become translucent, after which add the tomatoes and saute for a couple more minutes. To this add the veggies and continue sauteing for a few more minutes.
  • Now add the water and salt, cover and let it come to a boil. Once water’s boiling, add the semiya and mix well.
  • Turn off the stove once the water is all evaporated.
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