Sevai Upma
A simple and easy-to-make dish featuring rice vermicelli cooked with onions, green chilies, and shredded coconut, perfect for breakfast or as a main dish.
Ingredients
- 1 cup Vermicelli (Rice vermicelli)
- 0.5 teaspoon Salt
- 1 tablespoon Oil
- 1 medium Onions (Finely chopped)
- 1 medium Green chilies (Slit)
- 1 sprig Curry leaves
- 1.5 cups Water
- 0.25 teaspoon Mustard seeds
- 4 tablespoons Coconut, shredded
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Instructions
- 1In a pot, bring water to a boil. Add the rice vermicelli and cook for approximately 5 minutes. Add salt and continue boiling until the vermicelli is well-cooked and thickened, about 5 to 10 minutes.
- 2Transfer the cooked vermicelli to a strainer and rinse under tap water. Allow it to drain completely.
- 3In a medium-sized kadai, heat oil over medium flame. Add mustard seeds and allow them to sputter. Add finely chopped onions and sauté until translucent. Add slit green chilies and curry leaves, and sauté briefly.
- 4Add the drained vermicelli to the kadai and sauté for 2 minutes, ensuring it is well combined with the seasoning.
- 5Add shredded coconut to the vermicelli mixture and sauté for an additional minute. The Sevai Upma is now ready to be served hot.
- 6Optionally, garnish with fried raisins and cashews as per your preference before serving.
