Seviyan Upma, also called Vermicelli Upma, is a traditional South Indian morning meal that provides a quick, tasty, and nutritious start to the day. This meal, made with thin, roasted vermicelli noodles, offers a savory alternative to classic sweet seviyan recipes.
Vermicelli upma is popular because of its simplicity and adaptability. The main component, vermicelli, is complimented by a variety of veggies including carrots, peas, bell peppers, and onions, resulting in a colorful and nutritious dish. The use of these veggies not only improves the flavor but also increases the nutritional value by providing a healthy balance of vitamins and fiber.
The meal is frequently seasoned with mustard seeds, curry leaves, and green chilies, which contribute to its characteristic South Indian flavor profile. These spices add to the aromatic and somewhat spicy flavor that makes vermicelli upma so appealing. Lentils such as urad dal and chana dal are frequently used to enhance texture and nutrition, offering a small crunch as well as more protein.
One of the main benefits of seviyan upma is its rapid preparation time, which makes it an excellent choice for hectic mornings. It is easily customizable with different vegetables and spices to suit individual tastes, and it goes great with coconut chutney or yogurt for a complete meal.
Seviyan upma is an excellent breakfast choice that may also be served as a light lunch or snack. Its light but filling character makes it appropriate for all ages, from children to adults. Whether you want a nutritious breakfast or a quick snack during the day, seviyan upma is a delicious and healthy option.
INGREDIENTS:
- Seviyan or Vermicelli : 1 cup
- Ghee : 2 tsp
- Oil : 2 tsp
- Mustard Seeds : 1 tsp
- Few Curry Leaves
- Onion : 1
- Tomatoes : 2
- Salt as per tatse
- Carrot – ½
- Capsicum : ½
- Maggie Masala : 1 sachet
- Water : 2 cup
DIRECTIONS:
- Firstly, take a kadai and 1 cup seviyan.
2. Add 2 tsp ghee.
3. Roast until the seviyan turns aromatic and golden brown.
4. Seviyan turn into in golden brown color, now turn off the flame and keep aside.
6. Next heat 2 tsp oil in a kadai.
7. Add 1 tsp mustard seeds.
8. Add few curry leaves and saute.
9. Add 1 long sliced onion.
10. Saute until the onion turns golden brown in color.
11. Add 2 finely chopped tomatoes.
12. Add salt as per taste and mix.
13. Saute until the tomatoes softens slightly.
14. Add ½ thin sliced carrot.
15. Add ½ finely chopped capsicum and mix.
16. Add 1 sachet of maggie masala and mix well.
17. Saute on low flame until the vegetables are crunchy.
18. Pour in 2 cup water and get to a boil and mix.
19. Once the water comes to a boil, add in roasted seviyan and mix gently.
20. Cover and simmer for 5 minutes on low flame, or until the semiya absorbs all the water.
21. Now open the lid and give a stir.
22. Turn off the flame and cover and leave it for 5 minutes. At this stage, you can see there is no water in the kadai.
23. ENJOY!!! SEVIYAN UPMA with tomato sauce or coconut chutney or yogurt.
