Looking for a wholesome, quick and delicious breakfast? Don’t you worry! I got you covered with this wonderful Seviyan Upma ( Savory Vermicelli)!
Seviyan Upma ( Savory Vermicelli) is a breakfast that really requires no prior planning..other than having the vermicelli on hand! I love to load up this fast cooking dish with lots of vegetables to make it healthy and nourishing.
You don’t need any fancy vegetables here at all. You can pretty much use whatever you have on hand. The tempering is simple with curry leaves and mustard seeds. Lemon juice right at the end makes the seviyan sparkle. You don’t want to miss that lovely lemony flavor, trust me.
Upma is typically cooked with sooji/semolina. But it can be made with vermicelli, oats, dalia ( broken wheat), millets and some people also use couscous. The preparation also has many variations. The most common one being with simple tempering and roasted nuts. But as I mentioned earlier, you can use any vegetables you like to it. Any kind of spice mix like garam masala, pav bhaji masala ( yes, I’ve eaten that version), also works here very well.
- To make sure your seviyyan upma is not sticky or mushy, do roast the vermicelli lightly before cooking it.
- Don’t add too much water to cook this otherwise you won’t get the right fluffy texture.
This Seviyan Upma or Savory Vermicelli is fabulous for breakfast but really we eat it quite happily and greedily for lunch or dinner too. It’s a great summer meal – quick, easy, healthful and light!
Seviyan Upma ( Savory Vermicelli)
- 1 cup Vermicelli
- 1 Tbsp Oil
- 1 tsp Mustard seeds/ Rai
- 1 tsp Urad dal
- 10-12 Curry leaves
- 1 small Green chilli, chopped finely
- 1 small Onion, finely chopped
- 1/4 cup Peas
- 2 Carrots, peeled and diced
- 2 Tomatoes, deseeded and diced
- Salt to taste
- 1/2 tsp Turmeric
- 1/2 tsp Coriander powder
- 1 3/4 cup Water
- Juice of 1 lemon
- Roasted peanuts and cilantro/ coriander for garnish
- Dry roast the vermicelli in a pan/ kadai. Once it's lightly golden, take it off the heat and transfer to a bowl/ platter. Keep aside.
- Now add oil to the same pan / kadai. Once heated, add the mustard seeds. When they crackle, add the urad dal. Once its golden, add the curry leaves.
- Let it cook for a minute, before adding the onions and green chilies. Cook for a couple of minutes till translucent. Add the salt, turmeric and coriander powder.
- Stir in the carrots and peas. Add a splash of water and cover the pan and let them cook for about 5-6 minutes. They will be almost cooked through.
- Add the water and let it come to a boil. Now mix in the roasted vermicelli and deseeded tomatoes and cook, covered till the vermicelli has soaked in all the water.
- Gently fluff up the vermicelli and stir in the lemon juice.
- Garnish with roasted peanuts and cilantro/ coriander. Serve warm. Enjoy!