Vermicelli/Sevai/Semiya Upma
A delightful Indian breakfast dish made with roasted vermicelli, vegetables, and aromatic spices, perfect for a quick and satisfying meal.
Ingredients
- 2.5 cups Vermicelli (Bambino brand)
- 3 teaspoons Ghee
- 1 medium Onions (Sliced)
- 1 cup Carrot (Thinly sliced)
- 1 cup Capsicum (Thinly sliced)
- 4 count Green chillies (Slit)
- 1 handful Coriander leaves (Chopped)
- 1 teaspoon Mustard seeds
- 1 to taste Salt (Adjust as needed)
- 0.5 teaspoon Turmeric
- 3 cups Water (For boiling vermicelli)
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Instructions
- 1In a pan, heat 1 teaspoon of ghee over low flame. Add the vermicelli and stir continuously to coat it evenly with ghee. Roast lightly, ensuring it does not turn brown.
- 2Bring 3 cups of water to a boil in a vessel. Add the roasted vermicelli and reduce the flame to medium. Add salt and cook for 2-3 minutes until the vermicelli is 80% done. Drain the water and set aside.
- 3In a pan, heat 2 teaspoons of ghee. Add mustard seeds and allow them to splutter. Add the slit green chillies and sliced onions, sautéing until the onions become translucent.
- 4Add the sliced carrots and capsicum to the pan along with turmeric and a little salt. Cook until the capsicum is half done.
- 5Add the cooked vermicelli to the pan with the vegetables. Stir well to combine. Reduce the flame to low, sprinkle a little water, cover, and let it cook for about 2 minutes.
- 6Open the lid, check the seasoning, and adjust salt if necessary. Garnish with chopped coriander leaves and serve hot.
