“Upma is considered to be a traditional, nutritious and light dish in Indian breakfasts. Generally everyone is familiar with semolina upma, but vermicelli upma using vermicelli instead of semolina is a tastier and quicker option. Vermicelli are fine vermicelli made from wheat. These vermicelli, when roasted, have a wonderful aroma and taste.

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Breakfast in the morningFor, the sevaya simulacrum is a perfect dish for a can or a light meal. It can be made more delicious by adding vegetables, mustard, curry leaves, peanuts and spices. Interestingly, this upama is prepared in less oil, less time and tastes better. During the festive season or if you want to give something special quickly to your guests, Shevay Upama is a great choice. Let’s find out the ingredients and steps required.

Materials:

• Roasted vermicelli – 1 cup


• Water – 2 cups


• Oil – 2 tbsp


• Mustard – ½ tsp


• Cumin – ½ tsp


• Asafoetida – a pinch


• Curry leaves – 7-8 leaves


• Green Chillies – 2 (chopped)


• Onion – 1 medium (finely chopped)


• Carrot – 1 (chopped)


• Peas – 2 tbsp


• Peanuts – 1 tbsp


• Salt – as per taste


• Lemon juice – 1 tsp


• Coriander – for garnish

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Action:

• For this, first of all, add some ghee or oil in a pan and fry the vermicelli lightly. When they turn light golden in color, keep aside.


• Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida and curry leaves.


• Add chopped onion and green chillies and saute till the onion becomes transparent.


• Now add carrot, peas and peanuts and saute for 2-3 minutes.


• When vegetables are cooked, add water and salt. Let the water boil.


• Add the roasted vermicelli to the boiling water and cook on a low flame for 5-7 minutes, till the water is completely absorbed.


• Once the greens are cooked, add lemon juice and coriander and mix well. Serve piping hot.


• If desired, you can also add finely chopped tomatoes, capsicum or corn kernels.


• If using unroasted vermicelli, lightly roast it first, so the upama does not become sticky.


• Adding coconut chutney or buttermilk for breakfast adds even more flavor.