Pudina Semiya (Vermicelli in Mint Sauce)
This recipe is inspired by Pudina Shavige or Semiya Upma which belongs to Karnataka (State in Southern India) cuisine. The recipe is mostly the same but I removed major ingredients like curry leaves and urad dal (of course, without spoiling the taste) from the main recipe. So I didn’t use the traditional name. Also, I want it to make it convenient to cook with basic ingredients for people from all over the world.
The best thing about this recipe is that I am not going to use any dry spice in it. Therefore it’s good for breakfast time when you shouldn’t take too spicy food. You can have it with your favourite chutney or raita.
Ingredients Required for Pudina Semiya
Vermicelli – 2 cups
Mint leaves or Pudina – 1/2 cup
Coriander leaves or dhaniya – 1/4 cup
Green chilli – 1 nos
Ginger – 1 inch
Garlic cloves – 2 nos
Onion – 1 roughly chopped
Oil – 2 tbsp
Mustard seeds – 1 tsp
Raw Peanuts – 2 tbsp
Salt – as per taste
How to Make Pudina Semiya?
- Put mint leaves, coriander leaves, ginger, garlic, green chilli and salt in a grinder and make a coarse paste. Add little water if required as it should look like a sauce.
- Heat oil in a pan and add mustard seeds.
- Keep the flame on low and add raw peanuts. Roast till it becomes golden brown.
- Now, add vermicelli, mint paste and a little salt. Remember that you already put salt in the paste so add it accordingly.
- Add 1 1/2 cup of water, close the lid and let it simmer till the water vapourised completely. Stir occasionally and if the vermicelli is already cooked but water is still there, remove the lid and cook for few minutes in the pan without a lid so that it’ll become dry without vermicelli becoming overcooked.
- Vermicelli in the mint sauce (pudina shavige or semiya) is ready. Serve hot.
Storage Instructions
You can store this recipe in the refrigerator and can consume within 4 days after microwaving for a minute or two.
Frequently Asked Questions
Vermicelli or Semiya is made from a plain wheat flour (maida). It’s just Maida, water, and a little bit of salt. You can find it easily in any Indian or Asian store near you.
Yes, you can use rice vermicelli as well. Just you need to pre-cook it and add at the last in the recipe.
Pudina Semiya (Vermicelli in Mint Sauce)
Equipment
- A blender
- A deep pan
Ingredients
- 2 cups Vermicelli
- 1/2 cup Mint leaves or pudina
- 1/4 cup Coriander leaves or dhaniya
- 1 Green chilli
- 1 inch Ginger
- 2 cloves Garlic
- 1 Onion (roughly chopped)
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 2 tbsp Raw peanuts
- Salt (as per taste)
Instructions
- Put mint leaves, coriander leaves, ginger, garlic, green chilli and salt in a grinder and make a coarse paste. Add little water if required as it should look like a sauce.
- Heat oil in a pan and add mustard seeds.
- Keep the flame on low and add raw peanuts. Roast till it becomes golden brown.
- Now, add vermicelli, mint paste and a little salt. Remember that you already put salt in the paste so add it accordingly.
- Add 1 1/2 cup of water, close the lid and let it simmer till the water vapourised completely. Stir occasionally and if the vermicelli is already cooked but water is still there, remove the lid and cook for few minutes in the pan without a lid so that it?ll become dry without vermicelli becoming overcooked.
- Serve hot.
Nutrition
Recommended Recipes:
You may also like to check another common and delicious south Indian breakfast here.
Shikha | My Food Veda
A passionate food blogger who loves to travel, know different culture and their food traditions.
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