Sevai (Shevaya/ Vermicelli) Upma - Step by Step Recipe

Serving for -2 

Ingredients

Sevai / Shevaya / Vermicelli - 2 cups

Onion (Small sized) - 1 (finely chopped)

Tomato - 1/2 (finely chopped)

Frozen green peas - 1/2 cup

Carrots - 2 (finely chopped)

Green chilies - 4 (finely chopped)

Ginger - 1 inch piece (finely chopped)

Curry leaves - 10-12

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Turmeric powder - 1/4 tsp (Optional)

Ghee / Clarified Butter - 1 tbsp

Salt to taste

Some chopped cilantro (For garnishing)

Procedure

• Heat 1/2 tbsp ghee in a pan on medium heat. Add sevai / vermicelli and roast till they get nice golden color. It may take around 2 minutes. Remove them from pan.

• In the same pan, add remaining 1/2 tbsp ghee / Clarified butter. Add mustard seeds, cumin seeds, green chilies, ginger, pinch of asafoetida and curry leaves. Let them splutter.
• Add chopped onion and saute till it turns translucent.

• Then add carrots, frozen green peas, turmeric powder and salt to taste. Cook till they turn soft. It may take around 2-3 minutes. Keep stirring in between.
• Finally add roasted sevai, chopped tomato and 1+1/4 cups of water. Mix well and cover the pan. Let it cook for 2-3 minutes till all water gets absorbed by vermicelli. 
• Switch off the heat and garnish with cilantro. Serve hot.