Paleo Semiya Upma
Transform your mornings with this vibrant and nutritious Paleo Semiya Upma, a wholesome twist on the classic South Indian breakfast dish. Instead of traditional semiya (vermicelli), this recipe uses spiralized zucchini noodles, making it gluten-free and perfect for those following a paleo diet. Packed with the earthy flavors of coconut oil, mustard seeds, and curry leaves, alongside a mix of crunchy dals, fresh vegetables, and a hint of heat from green chilies, this light yet satisfying dish is a nutrient-rich start to your day. Ready in just 40 minutes, it’s a quick and healthy breakfast or lunch option that bursts with flavor and is finished with a zesty kick of lemon juice and a garnish of fresh cilantro. An ideal recipe for anyone seeking a low-carb, grain-free version of the beloved semiya upma!
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Recipe Information
Ingredients
- 2 large Zucchini
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Urad dal (split black gram)
- 1 tablespoon Chana dal (split chickpeas)
- 2 small Green chili
- 10 leaves Curry leaves
- 1 inch Ginger
- 1 medium Onion
- 1 small Carrot
- 0.5 cup Green peas
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro
Instructions
Wash the zucchini thoroughly and spiralize it to create noodles. Set them aside.
Chop the green chili, ginger, and onion finely. Peel and grate the carrot.
In a large pan, heat the coconut oil over medium heat. Add mustard seeds and let them splutter.
Once the mustard seeds splutter, add cumin seeds, urad dal, and chana dal. Fry for 1-2 minutes until the dals are golden brown.
Add chopped green chili and curry leaves. Sauté for another minute until fragrant.
Add chopped ginger and onion to the pan. Sauté until the onions become translucent.
Add the grated carrot and green peas. Cook for 3-4 minutes until the vegetables soften.
Stir in the turmeric powder and salt, mixing everything well.
Add the spiralized zucchini noodles to the pan. Stir gently to combine with the vegetables and spices.
Cook the zucchini noodles for 3-4 minutes until they are just tender, ensuring not to overcook them.
Remove the pan from heat and stir in the lemon juice.
Garnish the Paleo Semiya Upma with chopped cilantro before serving.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7176 mg | 312% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 51.0 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
