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Photo of Khara Semiyah with Keema by Affaf Ali at BetterButter

Khara Semiyah with Keema

Affaf Ali
0 minutes
Prep Time
30 minutes
Cook Time
2 People
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Everyday
  • Karnataka
  • Pressure Cook
  • Main Dish

Ingredients Serving: 2

  1. Semiya/ vermicelli - 200grams
  2. onion - 1
  3. tomato - 3
  4. coriander leaves - few
  5. ginger garlic paste - 1/2 tspn
  6. Keema - 100 to 150 grams
  7. Red chilly powder - 1/2 to 1tspn
  8. Green peas - less than 100 grams
  9. Green chilly - 1
  10. Garam masala - little
  11. yogurt or lemon juice - 3tspns or 1/2lime
  12. salt according to taste.


  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.

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