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
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
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.
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.