Recipe · Breakfast · by Monika Verma, Kidney Warriors Foundation (Facilitated by Babita Hazarika and Moumita Roychowdhury, Consultant Dieticians)
Vermicelli (Seviyan) Upma
Suitable for non-dialysis, dialysis and post-transplant. Diabetics in smaller portions — could raise sugar.
CKD (non-dialysis)On dialysisPost-transplantDiabeticp 25
Per serving
1 serving (70-80 g)
Safe for your stage
Phosphorus160 mg
Potassium171 mg
Sodium27 mg
Protein9 g
Energy250 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Wheat vermicelli (seviyan, chopped)150 g · 1 1/2 medium cups
- Urad dal5 g · 1 tsp
- Mustard seeds2.5 g · 1/2 tsp
- Chopped onions50 g · 1 medium
- Curry leaves5 g · 8-10 leaves
- Oil15 g · 1 tbsp
- Green chilly10 g · 2-3
- Carrot50 g · 1 small
- Tomato50 g · 1 small
- Ginger (chopped)2.5 g · 1/2 tsp
- Lemon juice10 g · 2 tsp
- Turmeric powder1 g · a pinch
Method
- 1Heat 1 tsp oil in a non-stick pan, add the vermicelli and roast till golden brown. Remove and keep aside.
- 2Boil 2 cups of water; add the vermicelli, strain when cooked and keep aside.
- 3Heat remaining oil in another pan and add urad dal and mustard seeds.
- 4When mustard seeds crackle, add onions, green chillies, grated ginger and curry leaves and saute till onions are translucent.
- 5Add tomatoes; when tender, add turmeric powder and salt.
- 6Add the carrots and enough water to cook till tender. Cover and cook for another 2-3 minutes.
- 7Add the vermicelli and toss well.
- 8Optionally, add lemon juice before serving.
Sources
- KWF · Proprietary-with-permission · id kwf_vermicelli_upma