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Lemon Semiya Upma with Carrot Chutney
Lemon Semiya Upma with Carrot Chutney

Before you jump to Lemon Semiya Upma with Carrot Chutney recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to lemon semiya upma with carrot chutney recipe. To make lemon semiya upma with carrot chutney you need 28 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Lemon Semiya Upma with Carrot Chutney:
  1. Use For Upma-
  2. Get 1-1/2 cups vermicelli
  3. Provide 1 tablespoon ghee
  4. Prepare 1 tablespoon oil
  5. You need 2 lemon juice
  6. Take 1 teaspoon sugar
  7. Prepare 1 teaspoon salt
  8. Provide 8-10 cashewnuts
  9. Prepare 1 teaspoon udad dal
  10. Provide 1 tablespoon chana dal
  11. Prepare 2-3 tablespoons groundnut
  12. Prepare 2 cups hot water
  13. Take 1/4 teaspoon asafoetida
  14. Provide 1 teaspoon mustard seeds
  15. Use 3 green chillies
  16. Use 3-4 curry leaves
  17. You need 1/4 cup Chopped coriander leaves to garnish
  18. Prepare For Chutney-
  19. Get 1/2 cup grated carrot
  20. Prepare 2 garlic cloves
  21. Provide 2 green chilles
  22. Provide 2 tablespoons roasted chana dal
  23. Provide 3 tablespoons thick curd
  24. Take 1/2 teaspoon salt
  25. You need for tempering-
  26. Get 1 teaspoon mustard seeds
  27. Prepare 1/8 teaspoon asafoetida
  28. Use 1 tablespoon oil
Steps to make Lemon Semiya Upma with Carrot Chutney:
  1. In a pan take vermicelli and 1/2 tablespoon ghee and roast until golden brown. Stirr continuously otherwise they burn easily. Add hot water, switchoff flame and cover with a lid for 5 to 10 minutes.
  2. Open the lid and you will find that the vermicelli has soaked all the water and become soft. Put in a strainer to remove excess liquid. Use this liquid for kneading dough or in soups. set the vermicelli aside.
  3. In a pan add oil and ghee, add cashews for 2 minutes and remove the nuts in a bowl.
  4. To the hot oil add mustard seeds, chopped chillies, asafoetida, chana and udad dal. Add the masalas, salt, sugar and lemon juice, cover with s lid and leave for 4-5 minutes, so chana dal softens and lemon juice blends with masalas.
  5. Add the strained vermicelli and chopped coriander leaves. Mix the cashewnuts.
  6. In a grinder add everything for chutney except curd and make a coarse powder. Add curd and grind again to fine paste.
  7. Heat oil add mustard seeds and asafoetida. Add this tempering to the chutney and serve with upma

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