Sevai Upma | Healthy nashta recipe
Easy IndianSevai Upma made with roasted vermicelli, vegetables, peanuts, cashews, aromaticspices, and a flavorful tempering. A quick and delicious breakfast or lunchboxrecipe.
Ingredients
- 1 cup Roasted vermicelli
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Cumin seeds
- 1 no Dry red chili
- 2 nos Green chilies (finely chopped)
- 1 tsp Grated ginger
- 2 tbsp Peanuts
- 4 - 5 nos Cashews
- 1/2 cup Mixed Vegetables
- 1 sprig Curry leaves
- 1/2 tsp Turmeric powder
- 1/4 tsp Coriadner powder
- 1 small Tomato (finely chopped)
- Salt as per taste
- 2 cup Hot water
- 2 tbsp Fresh coriadner leaves
- Lemon wedges, for serving
Instructions
- firstly, heat oil in a wide pan over medium heat
- then, add mustard seeds and let them crackle.
- Next add chana dal, urad dal, cumin seeds, and broken dry red chili
- Add chopped green chilies and grated ginger. Sauté until fragrant.
- Next, add peanuts and cashews and sauté until lightly golden. Add mixed vegetables and curry leaves.
- After that add turmeric powder and salt. Stir-fry for 2 minutes. Add coriander powder and chopped tomato. Mix well.
- Add a little water, cover, and cook over low heat until the vegetables are about 50% cooked.
- Add roasted vermicelli and mix gently. Pour in 2 cups hot water and bring to a boil.
- Reduce the heat, cover, and simmer for 5–6 minutes until the vermicelli is cooked and the water has been absorbed.
- Add chopped coriander and gently fluff the upma. Serve hot withfresh lemon wedges.
Video
Notes
Use pre-roasted vermicelli for a fluffy, non-sticky texture. If using unroasted vermicelli, roast it separately until lightly golden before using. The exact water requirement may vary slightly depending on the type and brand of vermicelli.