Friday, November 2, 2012

Seviyan (vermicilli) veggie Upma


Upma is a hot breakfast food originally from southern India made with semolina. This recipe is a variation of the semolina upma and uses vermicilli or seviyan instead. Upma can be eaten for breakfast or lunch(as we do) and is a wholesome dish full of tonnes of veggies. 
This version of upma is something that I make often. It requires very little effort and time and tastes delicious. Kids love it and enjoy it even in school (just omit the peanuts for a nut free version for school, instead use roasted chana dal). 

Ingredients: serves 4
Thin, whole wheat Vermicelli- 2 cups
Vegetables like carrots, peas, green beans, potato- 4 cups (I sometimes use frozen mixed veggies)
Oil- 2 tbsp
Salt to taste
Mustard- 1/2 tsp
Hing or asafoetida – A pinch
Curry leaves- 2 sprigs
1 tsp urad dal
2-3 Red whole chilli
1 inch fresh ginger slivered Green chilli- 1, chopped fine
2 tbsp raw peanuts
Coriander leaves to garnish
  • Heat 2 tsp oil in a thick bottomed pan. Add the vermicelli and shallow fry till golden brown, about 2 minutes, and keep aside.
  • Heat rest of the oil in the same pan and add the mustard seeds. 
  • Once they crackle, stir in the asafoetida, urad dal, red chili, peanuts and curry leaves and fry for a few seconds.
  • Add the vegetables and fry on high heat for 2 minutes. Add ginger, green chili and salt and continue frying for 3 to 4 minutes more
  • Add about 2 1/2  cups of water, bring to a rolling boil and allow the mixture to simmer for a minute.
  • Add the fried vermicelli, mix and cook on medium high covered for 4-5 minutes, occasionally stirring to avoid burning.

1 comment:

  1. Thanks for your wonderful words of encouragement.