Vegetable vermicelli upma (sevai upma)
A one pot, healthy and yummy breakfast recipe made with vermicelli (semiya) and lots of vegetables that comes together in under 30 minutes - perfect to make on a weekday!
Equipment
- Shallow cooking pot with lid
Ingredients
- 1 cup roasted vermicelli (semiya)
- 1/4 cup red onions chopped
- 1/4 cup mixed frozen vegetables frozen
- 1/4 cup peanuts
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1 tsp ginger chopped
- 2 tsp green chillis chopped
- 2 tsp cooking oil
- salt to taste
To garnish
- 1-2 tbsp ghee
- 2-3 tbsp coriander chopped
- 1-2 tbsp lime juice
Instructions
- Set a pot of water with a teaspoon of salt to boil. When it starts simmering add the vermicelli (sevai) and boil until cooked (4-5 minutes)
- Drain it and keep aside
- Heat a pan with the oil and add the mustard seeds
- Once they splutter, add the peanuts and roast for couple minutes
- Add the curry leaves, ginger and chillis (if using). Saute for couple minutes
- On a medium flame, add all the vegetables and salt, stir fry and cover and cook for 3-4 minutes
- Add the cooked vermicelli (sevai) and gently mix it in. Cook for 3-4 minutes
- Turn the flame off and add the chopped coriander leaves, ghee and lime juice - mix gently
- Serve the vegetable vermicelli/semiya upma hot. Enjoy!
Notes
- You can add chopped, fresh vegetables of your choice too like carrots, french beans, capsicum etc
- You may use ghee instead of oil to make the upma in
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon