Subzi Semia(Vermicelli)

Subzi Semia (Vegetable Vermicelli)


When I went grocery shopping, I saw , MTR’s  new  Carrot Semia packets , just like our plain vermicelli but flavoured with carrot powder. I came home and made this recipe for dinner along with Thakaali (Tomato) Urugai. Felt it was a pretty good combo. The subzi Semia was very soft to touch, just the feel of cotton. Different vegetables have been used, to give various textures. Freshly made powder gave a homely taste. Try it and taste it . Taste it and enjoy it.



MTR  Carrot flavoured  Vermcelli –  1 packet (cook as per instructions on the pack)

Sliced Carrots ( boiled ) – 1/4  cup

Diagonally cut Beans ( boiled ) – 1/4  cup

Diagonally cut BabyCorn ( boiled ) – little

Green Peas ( boiled ) – 1/4 cup

Boiled Brussels Sprouts – 6

Chopped Purple Cabbage – 4tablespoons

Chopped GreenCapsicum – 2tablespoons

Chopped Ginger – 1 tablespoon

Chopped Onion – 1/2 cup

Salt to taste

Sugar – 1 teaspoon

Dry roast and powder finely

Dry Kashmiri red chillies – 2

Jeera( cumin seeds ) –  1/2 teaspoon

Toovar dhal – 1 teaspoon

Coriander seeds – 1 teaspoon

White sesame seeds – 1 teaspoon

Curry leaves – 4

Asafoetida powder –  1/4 teaspoon

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Cuminseeds( jeera) – 1/2 teaspoon

Halved peanuts – 2tablespoon

Channa dhal – 1/2 teaspoon

Urad dhal – 1/2 teaspoon

To Garnish

Finely chopped curry leaves and green coriander leaves – little


Heat a big pan. Season all the seasoning ingredients. Fry the onion. Keep the stove on medium flame. After 4 minutes add the purple cabbage and capsicum. Sauté for 3 minutes. Add all the boiled vegetables and the spice powder, salt and sugar. Add chopped ginger. Sauté for 5 minutes on sim flame. Add the boiled Semia. Toss gently. Switch off the stove. Garnish and serve hot with Thakaali Urugai and thick curds.

Chef’s  Tips

1) Do not over cook the Semia.

2) Add 1 teaspoon ghee for extra flavour.

3) Can make this Subzi Semia with Plain Vermicelli also.




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