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4 from 4 votes

Vermicelli Upma, Sevai Upma

SemiyaUpma/Vermicelli upma/sevai upma- Tangy tomato vermicelli pilaf tempered in South Indian spices.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Tiffin recipes, Travel Food
Cuisine: North Indian Cuisine, South Indian Cuisine
Keyword: semiya upma, sevai upma, Vermicelli upma
Servings: 2 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Vermicelli / Sevai
  • 1 cup Water / Paani
  • 3 tbsp Green Peas / Hari Matar
  • 1 Tomato / Tamatar chopped
  • 3 tbsp Bell Peppers / Capsicum / Shimla Mirch chopped
  • 3/4 tsp Ginger / Adrak chopped
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Salt / Namak
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder

tempering /tadka

  • 1.5 tbsp Cooking Oil
  • 1 tsp Mustard Seeds / Rai
  • 1 tsp Black lentil / Urad daal
  • 1 tbsp Cashew Nuts / Kaju chopped
  • 8 Curry Leaves / Kadi Patta
  • 2 Green chili/hari mirch

Instructions

  • Heat oil in a pan and add mustard, urad daal/white lentil and cashews and saute on medium heat.
  • As soon as the mustard starts crackling, add the chopped green chili and vermicelli immediately and saute on low heat. Keep stirring the vermicelli with a fork till it turns to a nice golden colour.
  • Add the curry leaves and boiled peas in this pan and stir fry for few seconds.
  • Add salt, turmeric, chili powder, chopped tomatoes and ginger and mix.
  • Now add a cup of water (for 1 cup sevai we need 1.5 cup water, always add water approx 1/2 inch over the vermicelli surface ),mix and  cover the pan with a lid and let it simmer for approx 5-7 minutes or till done (TILL the vermicelli absorbs all the water and become soft).
  • Now add the lemon juice and fresh coriander and mix gently.
  • Switch off the flame and cover  the pan and let it rest for a few minutes, so it absorbs the flavors and the extra water (if any)
  • Open the lid and fluff gently with a fork and serve hot.
  • Serving Suggestions- Serve with Coconut Chutney, or just with a cup of tea or filter coffee.

Notes

MY NOTES-
1- I prefer to use Bambino semolina vermicelli to make this upma,don't use very thin hair like vermicelli to make this.
2-Roast the vermicelli nicely so they will not turn sticky and mushy
3- You can use any combination of boiled vegetable to make this- i.e-potato, beans ,cauliflower,carrot etc. and add them at step 2 before adding vermicelli.
4-The ratio of  vermicelli and water is 1:1.5,but may depends on the quality and type of vermicelli used., you may need little less or more.