Sevai upma

Sevai Upma Recipe | Vermicelli upma

Prep

5 min

Cook

15 min

When we think of snacks or breakfast ideas, we are limited in our options. Well, no more.  Here is a quick and easy recipe for Sevai Upma that I learned from my mother, who ensured that she did not repeat a dish in our home before a fortnight. So, as a kid I looked forward to each of the meals she cooked. This recipe is one of my favourites.

Sevai / Vermicelli is a type of pasta, similar to spaghetti. Though the variety used in Italy and USA is quite thick, the one used in Indian dishes is a finer variety. Sevai/ Vermicelli is used for sweet and savoury dishes alike. So it is quite adaptable.

The Sevai Upma Recipe I will be showing you is a predominantly south Indian savoury dish that you can whip up in a jiffy.

For more breakfast recipes you can make Instant rava toast recipe

Step by Step Video for ‘Sevai Upma’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Sevai Upma

  • 1 cup ‏Bambino vermicelli / Sevai
  • 1/4 cup each ‏Carrots, Potato, Capsicum, Green Beans
  • 1 small ‏Tomato
  • 1 small ‏Onion
  • 1/4 tsp ‏Rai / mustard seeds
  • 1/4 tsp ‏Jeera / Cumin seeds
  • ¼ tsp ‏Sugar
  • 1 tbsp ‏Coriander / cilantro
  • 1-2 ‏Green chilli
  • ¼ tsp ‏Turmeric
  • 8-10 ‏Curry leaves
  • ½ tsp ‏Urad dal / Split and dehusked black gram
  • 1 ‏Dried Kashmiri red chilli
  • 2 tbsp ‏Peanuts
  • ¼ tsp ‏Lime juice
  • 2 tbsp ‏Oil
  • as per your taste ‏Salt

Prepping for Sevai Upma

1)Dice up the vegetables keep aside in a bowl.

Method for making the Sevai Upma

     1)In a large pan/ kadai add lots of water(7-8 cups) and bring it to a boil.

     2)And to this boiling water, add some salt and a little bit of oil.

     3)Followed by the savia / vermicelli

     4)And gently stir it and cook for 4-5 minutes on high flame or until the savia are fully

        cooked

     5)After 4-5 minutes you will see that the sevia is nicely cooked so now i am immediately

        going to drain them and pour some cold water over it so as to stop them from getting

        overcooked.

Many people just cook the sevia along with the veggies but I personally prefer to pre boil it as when you drain the savia you end up draining all that extra starch from it making much more healthier.

SO now let’s move to our veggies.

6) in a kadhai add the oil and once the oil is hot  add the urad dal and the dried kashmiri red chilli and wait for about 30 seconds,

7)then add the mustard seeds followed by the cumin seeds, And wait till the time they start to sizzle,

8)Once they start sizzling add the curry leaves and then the peanuts and the green chilli, and stir it around for just 30 seconds.

9)Now add the onions and salt just enough for the onions and the turmeric and stir well and cook for just 2 minutes.

10)After 2 minute add the finely diced potato, and while constantly stirring it in,add the finely diced carrots then the green beans and the capsicum.

11)Now cover it up and cook for 4-5 minutes or until our veggies are fully cooked.

12)Make sure guys that the flame is on low.

13)After 4-5 minutes add the tomatoes and mix it well and put the lid back on and cook for the next 3-4 minutes or until the tomatoes are fully cooked.

14)Now that all the veggies are nicely cooked in add the savia along with the salt , sugar and the lime juice.

15) also add some fresh dania and very gently mix it all in.

16)Once everything is mixed it it’s time to turn off the flame and add it to our serving bowl.

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