Pearl Millet (Kambu in Tamil) is rich in Protein, Magnesium, Iron, Fiber and Phosphorous.  It is the important food for Tamil people, consumed predominantly in the hot humid summer months from February through July every year.

Since, the millets are regaining their importance now a days, many leading food brands are producing vermicelli using varieties of millet. Recently my dad sent me some varieties of millet vermicelli from Anil brand.  I planned to prepare semiya upma using kambu semiya and later trying sweet variety using other millets. Though the instructions are given clearly in the pack, i elaborated here, as loose packets or some other brands doesn’t give proper instruction. Trt it and please give your feedback.

 

INGREDIENTS:

180g Kambu Semiya ( I used Anil Kambu Semiya)

1 Onion chopped

1 cup Mixed Vegetables (I used carrot, peas, corn)

2 chilly, slit into two

1 tbsp Urad dhal

1 tsp Cumin seeds

1 tsp mustard seeds

1 sprig Curry leaves

1 tsp Garam masala

Salt required

Oil required

INSTRUCTIONS:

Take one liter of plain water and add required quantity of salt. Soak Anil kambu semiya in it. Allow it to soften for 5 to 8 min and drain the excess water. Do not keep it for more than 8 min. It may turn mushy.

Then steam it for 8 to 10 min. Once done , keep it aside.

Heat adequate quantity of oil in a frying pan, add mustard seeds, cumin seeds, urad dhal, curry leaves and fry it for a min. Then add in onion and chilly. Saute till the onion turns translucent. Add mixed veggies, garam masala and salt, cook for few min.

Then put in the steamed vermicelli and mix thoroughly for 3 min and serve hot.