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Sevai Upma

madhurasrecipe's picture
Ingredients
  Vermicelli 1 Cup (16 tbs)
  Boiled water 1 1⁄2 Cup (24 tbs)
  Garlic 2 Tablespoon, chopped
  Green chili pepper 2 Medium
  Mustard seeds 1⁄2 Teaspoon
  Cumin 1 Teaspoon
  Hing 1 Pinch
  Onion 1 Finely Chopped
  Curry leaves 5 Small
  Roasted peanut powder 1⁄4 Cup (4 tbs)
  Turmeric powder 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Regular salt To Taste
  Oil 2 Tablespoon
  Green pea 2 Teaspoon
  Carrot 2 Teaspoon, finely chopped
  Ghee 1 Teaspoon (For topping)
  Lemon juice 1⁄2 Teaspoon
Directions

MAKING
1. Place vermicelli in microwave safe bowl and microwave for 1 minute.
2. Take it out, stir and again microwave for 1 1/2 minute stirring after every 30 seconds.
3. Heat up oil, add mustard seeds, cumin seeds, pinch of asafetida and chopped garlic and cook till garlic gets light brown color.
4. Add chopped onion, curry leaves and green chilies and cook till onion becomes soft.
5. Mix in turmeric powder, add roasted vermicelli and mix well.
6. Add boiled water, salt and sugar, cover and cook till all the water gets absorbed.
7. Add roasted crushed peanuts, mix and simmer for 2 minutes.

SERVING
8. Garnish with chopped coriander leaves and serve hot with a dollop of ghee and lemon juice.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Breakfast
Method: 
Simmering
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vermicelli
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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