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Rice Vermicelli Upma
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Rice Vermicelli Upma

a simple, quick South Indian breakfast dish/evening snack made using rice vermicelli.
Course Breakfast, Snacks
Cuisine Indian, South Indian
Keyword how to make sevai upma, Rice savai, Rice vermicelli upma, sevai upma, South Indian shavige upma
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • 2 cups Rice vermicelli (rice sevai)
  • 1 tbsp  clarified butter (ghee)
  • 1 tsp mustard seeds (sarso/rai)
  • 1 tsp split black gram (udad dal)
  • 1 dry red chilly (sookhi laal mirch)
  • Few curry leaves (kadi patta)
  • 1 tsp finely chopped ginger (adrak)
  • 8 to 9 cashew nuts (kaju)
  • 1 medium sized onion, finely chopped (pyaaz)
  • 2 green chillies, chopped (hari murch)
  • Salt as per taste (namak)
  • 1 tbsp sugar (cheeni)
  • ½ cup grated fresh coconut (nariyal)
  • ¼ cup chopped fresh coriander leaves (hara dhaniya)

Instructions

  • Heat 4 cups of water in a pan.
  • Bring the water to a roaring boil.
  • Add the rice vermicelli into boiling water.
  • Cook for 5 to 8 minutes. (Cooking time of sevai will vary depending on the brand of sevai. Some sevais are very thin and does not take more than 2 minutes  to cook)
  • When the sevai is cooked, turn off the heat. 
  • Strain the sevai and keep aside.
  • Heat ghee in a pan.
  • Add mustard seeds, udad dal, dry red chilly, curry leaves and saute for few seconds.
  • Add cashew nuts and saute for few seconds.
  • Add chopped onion, chopped green chillies and saute till the onions turn soft and change its colour.
  • Add salt, sugar and mix well.
  • Now, add the cooked sevai and give a gentle mix.
  • Add grated coconut, chopped coriander leaves and give a mix.
  • Rice Vermicelli Upma is ready to be served.