PREPARATION

1. Take a skillet, add 200 grams semolina and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 2 teaspoons split bengal gram, 1 tablespoon cashews, 5 - 6 curry leaves and stir well.

4. Then, add 1 teaspoon green chili, 65 grams onions and fry till translucent or until it turns golden brown in color.

5. Add 130 grams sweet corn and mix it well.

6. Cook for 5 - 7 minutes on medium heat.

7. Now, add the roasted semolina and mix it well.

8. Add 600 milliliters water, 1 teaspoon salt and mix it well.

9. Cover it with lid and cook for about 5 - 7 minutes on medium heat.

10. Open the lid, add 1 tablespoon coriander and mix it well.

11. Remove it from heat.

12. Serve.

Seviyan Upma

Servings - 2 - 3

INGREDIENTS

Oil - 30 milliliters

Vermicelli - 300 grams

Oil - 30 milliliters

Mustard seeds - 1 teaspoon

Split bengal gram - 2 teaspoons

Peanuts - 25 grams

Curry leaves - 5 - 6

Green chili - 1 teaspoon

Onions - 70 grams

Carrots - 45 grams

Bell pepper - 40 grams

Green beans - 40 grams

Water - 350 milliliters

Salt - 1 teaspoon

Lemon juice - 1 tablespoon

Coriander - 1 tablespoon