Vermicelli Upma, Sevai Upma
SemiyaUpma/Vermicelli upma/sevai upma- Tangy tomato vermicelli pilaf tempered in South Indian spices.
Servings: 2 person
Calories: 619kcal
Ingredients
- 1 cup Vermicelli / Sevai
- 1.25 cup Water / Paani check notes below
- 3 tbsp Green Peas / Hari Matar
- 1 medium Tomato / Tamatar chopped
- 3 tbsp Bell Peppers / Capsicum / Shimla Mirch chopped
- 1/2 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 White Urad daal
- 1 tbsp Cashew Nuts or peanuts chopped
- 8 Curry Leaves / Kadi Patta
- 2 Green chili/hari mirch
Instructions
- Heat oil in a pan and add mustard and when it start to crackle then add white urad KI dal and cashews and saute on medium heat.
- Now add the chopped green chili and the vermicelli immediately and sauté 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.you can also add few more finely chopped vegetables at this stage.
- Now add water (for every 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 1.5 cup water for 1 cup vermicelli ,but may depends on the quality and type of vermicelli used., you may need little less or more.
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 1.5 cup water for 1 cup vermicelli ,but may depends on the quality and type of vermicelli used., you may need little less or more.
Nutrition
Calories: 619kcal | Carbohydrates: 112g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 1550mg | Potassium: 342mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1421IU | Vitamin C: 123mg | Calcium: 69mg | Iron: 2mg