Sevai Upma Recipe
Ingredients to prepare Sevai Upma :
|Sevai /vermicelli||2 cups|
|Water for cooking rice vermicelli||5 to cups|
|Onion||1 finely chopped|
|Green chilies||3 chopped|
|Curry leaves||10 to 12|
|Chana dal||2 tea spoons|
|Urad dal||2 tea spoons|
|Peanuts||2 tea spoons|
|Mustard seeds||1 tea spoon|
|Grated coconut||4 to 5 table spoons|
|Oil / ghee||2 tbsp|
|Coriander leaves||2 to 3 table spoons chopped|
Sevai upma preparation method :
Boil water in a pan, when boiling add vermicelli, stir and cook on high flame.
Once the vermicelli cooked for around 10 minutes drain the sevai into the strainer. Run under cold water tap (to avoid sticking grains to each other) and keep aside.
Heat oil or ghee in a pan, add mustard seeds, chana dal, urad dal, peanuts and cashews sauté till 1 minute.
Then add finely chopped ginger, green chilies, finely chopped onion and 10 to 12 curry leaves.
Once the onions become translucent, add the cooked rice sevai and stir very well , add salt, grated coconut and mix well.
Add lemon juice towards the end and remove from flame and garnish with coriander leaves.
Now the Sevai Upma or Vermicelli upma is ready to serve.
Serve Sevai Upma hot plain or with coconut chutney or raita or curd.