Vegetable Seviyan Upma (veg vermicelli)
#week1of5
A very popular breakfast recipe adopted from southern parts of India, it is full of flavour and different textures. It is complete breakfast in itself and provides us with the much-needed nutrition. The use of vegetables of different colours provides us with the minerals and vitamins.
The addition of nuts gives us a nice crunch and increases the nutrition quotient by adding protein, fibre and monosaturated fat to our breakfast pallet.
This recipe is quick and easy.
Vegetable Seviyan Upma (veg vermicelli)
#week1of5
A very popular breakfast recipe adopted from southern parts of India, it is full of flavour and different textures. It is complete breakfast in itself and provides us with the much-needed nutrition. The use of vegetables of different colours provides us with the minerals and vitamins.
The addition of nuts gives us a nice crunch and increases the nutrition quotient by adding protein, fibre and monosaturated fat to our breakfast pallet.
This recipe is quick and easy.
Open in Cookpad AppSteps
- 1
In a large pot, boil 5 cups of water with 1 tsp of oil and 1 tsp of salt. Add the roasted vermicelli and cook till it’s done, yet firm. For 6-7 minutes. Drain out the excess water through a colander. Keep aside.
- 2
Simultaneously, heat 3 tbsp of oil in a kadai/wok. Add the sliced cashews and roast for 30-40 seconds on low flame till they turn slightly golden. Remove with a slotted spoon on an absorbent paper.
- 3
To the same oil, add cumin and mustard seeds.Let them splutter then add the curry leaves. Mix, and add the chopped ginger. Let the ginger turn a little golden.
- 4
Now add the onions, green chilies and turmeric powder. Cook till onions turn golden on the edges.
Add the chopped vegetables and salt. Mix well. Add a sprinkle of water (1-2 tbsp) and cover. - 5
Let the vegetables cook till they turn tender.
Once the vegetables are tender add the roasted cashews and mix. Finally add the boiled vermicelli and lemon juice. Mix everything well.
- 6
Check the seasonings and serve hot. You can also serve some coconut chutney with it.
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