How to Make Perfect Lemon Semiya Upma with Carrot Chutney

Lemon Semiya Upma with Carrot Chutney.

You can cook Lemon Semiya Upma with Carrot Chutney using 28 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon Semiya Upma with Carrot Chutney

1. It's For of Upma-.
2. You need 1-1/2 cups of vermicelli.
3. It's 1 tablespoon of ghee.
4. It's 1 tablespoon of oil.
5. You need 2 of lemon juice.
6. You need 1 teaspoon of sugar.
7. It's 1 teaspoon of salt.
8. You need 8-10 of cashewnuts.
9. Prepare 1 teaspoon of udad dal.
10. Prepare 1 tablespoon of chana dal.
11. Prepare 2-3 tablespoons of groundnut.
12. Prepare 2 cups of hot water.
13. Prepare 1/4 teaspoon of asafoetida.
14. Prepare 1 teaspoon of mustard seeds.
15. Prepare 3 of green chillies.
16. You need 3-4 of curry leaves.
17. It's 1/4 cup of Chopped coriander leaves to garnish.
18. You need For of Chutney-.
19. You need 1/2 cup of grated carrot.
20. You need 2 of garlic cloves.
21. You need 2 of green chilles.
22. You need 2 tablespoons of roasted chana dal.
23. It's 3 tablespoons of thick curd.
24. Prepare 1/2 teaspoon of salt.
25. It's for of tempering-.
26. It's 1 teaspoon of mustard seeds.
27. You need 1/8 teaspoon of asafoetida.
28. It's 1 tablespoon of oil.

Lemon Semiya Upma with Carrot Chutney instructions

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.