Vermicelli Upma-Spicy Noodles - Seviyan Upma

By: Manjula Jain

December 28, 2013

Serving : 0 people

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Vermicelli Upma-Spicy Noodles - Seviyan Upma

Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyaan. This is a quick and easy recipe to make.

Vermicelli Upma (Spicy Noodles)

Ingredients

Ingredients:

  • 1-1/2 cup vermicelli roasted, available in Indian grocery stores
  • 1/2 cup carrots cut into small pieces
  • 1/2 cup green beans cut into small pieces
  • 1/2 cup corn kernels I am using frozen corn
  • 3 tablespoons oil
  • 1 teaspoon mustard seeds/rai
  • 8-10 curry leaves
  • 1/4 teaspoon turmeric/haldi
  • 1 green chili finely chopped
  • 1-1/4 teaspoons of salt, adjust to taste
  • 2 teaspoons lemon juice
  • 3 cups water
  • 1/4 cup cashews broken from garnishing

Instructions

  • Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
  • Turn off the heat and take out the cashews over a paper towel.
  • Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
  • Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
  • As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
  • Gently stir in the lemon juice, garnish with roasted cashews.
  • Serve hot.
Vermicelli Upma (Spicy Noodles)

Vermicelli Upma-Spicy Noodles - Seviyan Upma

Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyaan. This is a quick and easy recipe to make.
No ratings yet
Print Recipe Pin Recipe
Course snacks
Cuisine Indian
Servings 0 people

Ingredients
  

Ingredients:

  • 1-1/2 cup vermicelli roasted, available in Indian grocery stores
  • 1/2 cup carrots cut into small pieces
  • 1/2 cup green beans cut into small pieces
  • 1/2 cup corn kernels I am using frozen corn
  • 3 tablespoons oil
  • 1 teaspoon mustard seeds/rai
  • 8-10 curry leaves
  • 1/4 teaspoon turmeric/haldi
  • 1 green chili finely chopped
  • 1-1/4 teaspoons of salt, adjust to taste
  • 2 teaspoons lemon juice
  • 3 cups water
  • 1/4 cup cashews broken from garnishing

Instructions
 

  • Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
  • Turn off the heat and take out the cashews over a paper towel.
  • Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
  • Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
  • As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
  • Gently stir in the lemon juice, garnish with roasted cashews.
  • Serve hot.
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Comments

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    preethi
    November 9, 2017 at 6:57 am

    try semiya with masala and dry mashrooms

      Manjula Jain
      November 10, 2017 at 12:15 am

      Praathi, sounds good.

    Jackie Alphonso
    June 25, 2016 at 9:49 pm

    I used macaroni-vermicelli. Boiled it like I boil macaroni & threw the water away. Proceeded with the rest of the recipe as is( so it was more of a stir-fry). I also added grated coconut & peanuts at the end. An interesting breakfast option.

      Manjula Jain
      June 26, 2016 at 9:58 pm

      Jackie, good idea

    Dharmishtha
    May 27, 2016 at 9:11 am

    Thank u very much Manjulaji. It looks delicious..

    Col Ramesh Sarin
    November 19, 2015 at 8:18 pm

    Good Recipes for Bfast

    kiran haldia
    September 28, 2015 at 1:53 am

    this is my all time favourate upma

    Mummyjiskitchen
    January 27, 2014 at 7:50 pm

    really simple and easy recipe. I like it.

    sathya priya
    January 8, 2014 at 6:11 pm

    This is my favourite upma .This looks so yummy manjula ji

    Sudhir Nautiyal
    December 31, 2013 at 11:36 pm

    I am very much interested to your all recipe please send me the method of the recipe.

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