Sevai Upma
Sevai upma is veggie loaded vermicelli that makes for a good breakfast. The breakfast is filling and works best for make ahead.
Sevai Upma
Our weekend schedule usually comprises of late breakfast and then running errands, loading up the laundry or other things that any functional house needs to do. 😀
I am more of a brunch girl when it comes to weekends. The menu ranges from Indian recipes to American and sometimes Mediterranean.Â
This weekend however, I wanted my comfort food because I felt a little homesick. And trust me, no amount of fancy menus can fill the gap of our humble Indian cuisine.
I made the veggie loaded Sevai Upma. Sevai loosely translates to Vermicelli. The thin noodles made of rice or wheat. I am using the Rice Sevai in this recipe. You can buy Sevai here.
I love how this recipe is so customizable. You can add veggies of your choice, nuts of your choice and masala too.
I made the simple version of the Sevai Upma and sharing it here.Â
Step by step with details
(Long, but do read)
- In a deep wok, add 2 tbsp oil and heat on medium flame.
- Now add 2 tbsp peanuts and let it fry for 1 minute.
- Once the peanuts start changing color (to brownish), immediately add mustard seeds, cumin and 4 chopped chilies.
- Let the seeds crackle and the chilies fry well. The key to any Upma is a good tadka.
- Add curry leaves and 1 tbsp grated ginger.
- Make sure the curry leaves and chilies are fried well.
- Now add 1/4 cup yellow onion finely chopped to the pan.
- Add 1 tsp turmeric.
- Mix everything well and cover the pan with lid. Cook for 5 mins until the onions are translucent.
- Once the onions look cooked, add 1/4 cup chopped tomato, 1/4 cup chopped carrots and 1/4 cup frozen peas.
- Mix everything well. Cover the pan with lid and cook for 5 mins.
- Now reduce the flame to low and add 1 cup of sevai-vermicelli.
- Add salt as per taste and mix everything well.
- Now add 1 cup water and stir everything together.Â
- Cover the pan with lid and cook for 5 mins on mid- low (lower end of the medium flame).
- If you feel the Sevai is undercooked, add 1/4 cup water and cook for 2 more mins.
- After 2 mins, remove the cover and fluff up the upma with fork.
- The fluffing aerates the sevai, helps separate sevai and prevents getting soggy.
- Sprinkle some lemon juice and garnish with chopped cilantro.
- Serve warm with masala chai.
Notes:
- I have added peas, carrots, tomatoes and onions.Â
- Some of the other options are corn kernels, green beans, bell peppers and mushrooms.
- Keep in mind that the veggies add moisture to the dish when cooked. So do not add all the water at the same time.
Sevai Upma
Sevai upma is veggie loaded vermicelli that makes for a good breakfast. The breakfast is filling and works best for make ahead.
Ingredients
- 1 cup Rice Sevai vermicelli
- 1/4 cup Yellow onions finely chopped
- 1/4 cup Carrots chopped thin
- 1/4 cup Green peas
- 1/4 cup Tomatoes chopped
- 2 tbsp peanuts
- 4 Green chilies Indian/Thai
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Ginger grated
- 2 tbsp Oil
- 4-5 Curry leaves
- 1 tsp turmeric
- Salt as per taste
- 1 tbsp lemon juice
- fresh cilantro/coriander finely chopped
Instructions
- In a deep wok, add 2 tbsp oil and heat on medium flame.
- Now add 2 tbsp peanuts and let it fry for 1 minute.
- Once the peanuts start changing color (to brownish), immediately add mustard seeds, cumin and 4 chopped chilies.
- Add curry leaves and 1 tbsp grated ginger.
- Now add 1/2 yellow onion finely chopped to the pan. Add 1 tsp turmeric.
- Mix everything well and cover the pan with lid. Cook for 5 mins until the onions are translucent.
- Once the onions look cooked, add 1 chopped tomato, 1/2 cup chopped carrots and 1/2 cup frozen peas.
- Mix everything well. Cover the pan with lid and cook for 5 mins.
- Now reduce the flame to low and add 1 cup of sevai-vermicelli.
- Add salt as per taste and mix everything well.
- Now add 1 cup water and stir everything together.Â
- Cover the pan with lid and cook for 5 mins on mid- low (lower end of the medium flame).
- If you feel the Sevai is undercooked, add 1/4 cup water and cook for 2 more mins.
- After 2 mins, remove the cover and fluff up the upma with fork.
- Sprinkle some lemon juice and garnish with chopped cilantro.
- Serve warm with masala chai.
Something about me...
Hi!
I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.
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