Sevai / Vermicelli Upma

Name: Sevai / Vermicelli Upma
Total time: 420 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 cup Roasted Vermicelli; 1-2 teaspoons Oil; 8-10 Curry Leaves; 1/2 teaspoon Mustard Seeds; 1 pinch Hing / Asafoetida; 1/4 th teaspoo Dhuli Urad Dal / washed black gram; 6-8 Peanuts; 1 Lemon; 1 Onion, finely chopped; 1/2 teasppoon Haldi / TurmericPowder (optional); 1/4th teaspoon Red Chilli Powder (optional); 2 Whole Kashmiri Chillies; 1/4 th teaspoon Sugar; as per need Salt; 1-2 teaspoons grated, fresh Coconut; 2 tablespoons finely chopped fresh Coriander Leaves; 2 cups hot Water

Sonal Sardesai Gautam @SSG_17

This is a perfectly healthy and light breakfast or an evening snack option. One can add vegetables like peas, carrots, beans, capsicum etc. to enhance the nutrient content and flavours of the dish.

Sonal Sardesai Gautam @SSG_17

This is a perfectly healthy and light breakfast or an evening snack option. One can add vegetables like peas, carrots, beans, capsicum etc. to enhance the nutrient content and flavours of the dish.

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Ingredients

6-7 mins

2-3 servings

1 cupRoasted Vermicelli
1-2 teaspoonsOil
8-10Curry Leaves
1/2 teaspoonMustard Seeds
1 pinchHing / Asafoetida
1/4 th teaspoo Dhuli Urad Dal / washed black gram
6-8Peanuts
1Lemon
1Onion, finely chopped
1/2 teasppoon Haldi / TurmericPowder (optional)
1/4th teaspoon Red Chilli Powder (optional)
2Whole Kashmiri Chillies
1/4 th teaspoon Sugar
as per needSalt
1-2 teaspoonsgrated, fresh Coconut
2 tablespoonsfinely chopped fresh Coriander Leaves
2 cupshot Water

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Steps

6-7 mins

1

Heat oil in a nonstick pan, add the mustard seeds, hing, urad dal, peanuts, chillies and curry leaves. As they start to crackle, add the chopped onions and saute until they turn translucent.
2

Add the haldi and red chilli powders, mix.
3

Add the roasted vermicelli and stir briskly.
4

Add salt to taste, sugar and the hot water, stir briskly and cook on low heat for 4-5 minutes on low heat until the vermicelli fluffs up and turns dry.
5

Take off heat, garnish with the grated fresh coconut and coriander leaves.
6

Serve hot with green chutney or curd on the side.

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on June 01, 2019 10:36

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟