Piping Pot Curry · by Meeta Arora★ 5.0 (37)
Semiya Upma (Vermicelli Upma)
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 18%
CARBS 62G69% OF CAL
2G FIBER2G SUGAR58G OTHER
FAT 8G21% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional South Indian breakfast made with vermicelli, vegetables, and mild spices. A simple one-pot recipe ready in under 25 minutes.
mainindian🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon Ghee or Oil
- 1 teaspoon Split Chickpeas (Chana dal)
- 1 teaspoon Urad Dal
- 1/2 teaspoon Mustard Seeds (Rai)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 tablespoon Cashews (optional)
- 8-10 leaves Curry Leaves (Kadi Patta)
- 1 Green Chili Pepper (chopped, optional)
- 1 teaspoon Ginger (grated )
- 1/2 cup Onion (chopped)
- 1/2 cup Carrots (grated, optional )
- 1/4 cup Green peas (optional)
- 1 teaspoon Salt (adjust to taste )
- 1 1/2 cup Roasted Vermicelli
- 2 cup Water (for instant pot method (3 cups for stovetop method))
- 2 teaspoon Lime juice
- Cilantro (chopped, to garnish)
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 18%
CARBS 62G69% OF CAL
2G FIBER2G SUGAR58G OTHER
FAT 8G21% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1600mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.