Khara Semiyah with Keema | How to make Khara Semiyah with Keema

By Affaf Ali  |  20th Nov 2015  |  
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  • Khara Semiyah with Keema, How to make Khara Semiyah with Keema
Khara Semiyah with Keemaby Affaf Ali
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About Khara Semiyah with Keema Recipe

Khara Semiyah is a popular savory dish from Bangalore made with either thin semiyah/ sevaih or thick roasted vermicelli. In this dish I have used thick roasted vermicelli. The red shade in the dish comes from tomato puree and chilly powder. At home we roast vermicelli in bulk and stock them for later use. Comes handy when you want to churn out a quick fix dish. Khara Semiyah can be prepared in both veg or non veg versions. Both taste absolute good.

The delicious and mouthwatering Khara Semiyah with Keema is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Khara Semiyah with Keema is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Khara Semiyah with Keema. Affaf Ali shared Khara Semiyah with Keema recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Khara Semiyah with Keema. Try this delicious Khara Semiyah with Keema recipe at home and surprise your family and friends. You can connect with the Affaf Ali of Khara Semiyah with Keema by commenting on the page. In case you have any questions around the ingredients or cooking process. The Khara Semiyah with Keema can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Khara Semiyah with Keema with other users

Khara Semiyah with Keema

Ingredients to make Khara Semiyah with Keema

  • Semiya/ vermicelli - 200grams
  • onion - 1
  • tomato - 3
  • coriander leaves - few
  • ginger garlic paste - 1/2 tspn
  • Keema - 100 to 150 grams
  • red chilly powder - 1/2 to 1tspn
  • Green peas - less than 100 grams
  • green chilly - 1
  • Garam masala - little
  • yogurt or lemon juice - 3tspns or 1/2lime
  • salt according to taste.

How to make Khara Semiyah with Keema

  1. Roast the semiya on low flame till light golden colour. Do not burn. Set aside
  2. Make a paste of onion and coriander leaves. Set aside.
  3. Grind tomatoes to a fine paste.
  4. In a cooker, heat little oil. Add green chilly, fry the onion and coriander paste for few minutes till the raw smell reduces. Add ginger garlic paste and sauté for few seconds. Add mince and fry well for couple of minutes.
  5. To this add green peas, chilly powder, garam masala powder and salt.
  6. Add tomato paste and fry well till it leaves oil on sides of cooker. Add 1/2 glass water. Cook for 2 to 3 whistles.
  7. Once the pressure is released from cooker, add the roasted semiya. Close the lid of cooker and cook on low flame for 5minutes.

My Tip:

Spices can be varied according to individuals taste. Water must be adjusted accordingly. Vermicelli can be fried in bulk and stored for later use.

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