Vermicelli or Seviyan Upma
I am back with another breakfast recipe this week. Vermicelli Upma or Seviyan Upma is such a delicious and quick vegan breakfast or lunch dish. It is a staple and popular South Indian breakfast made with vermicelli, vegetables, and spices.
Vermicelli is basically noodles made from rice flour or whole wheat flour and known by various names in India like Shavige, Semiyan Seviyan. It looks so like Mexican pasta Fideo. If you cannot find vermicelli, then feel free to use fideo pasta.
It’s a very popular breakfast dish or side dish from Southern India. People over there sometimes, make fresh noodles. I love how simple this dish can be prepared and still taste so damn delicious. Next time I am going to make it for kids (of our friends) as its like pasta. It’s easily available at any Indian grocery stores. I use MTR brand. Vermicelli can be prepared savory form or sweet form. Around Holi festival, we make a sweeter version from whole wheat vermicelli.
Vermicelli (Italian word) which translates to little worms in English is a long thin pasta. It originated in Campania region. However, it is used in other countries too and refers to the noodles eg. Chinese rice noodles, Latin American fideo pasta and India Vermicelli.
It is great make ahead dish and leftovers can be stored in an airtight container. Just like leftover pasta it can be warmed up in a microwave.
Some things to keep in mind
Use either roasted Vermicelli or roast it before using it. Use 1 -2 tbsp oil while roasting until it changes color to light brown. I like to roast it directly while cooking.
Feel free to use vegetables you like and adjust the spice level.
While making this dish or once it is prepared, treat it just like rice. To retain the fluffiness, fork it and do not over mix it when you prepare it.
It add more zest to it, add pav bhaji masala. It taste awesome.
Seviya Upma or Vermicelli
Ingredients
- 2 tbsp ghee/oil
- 1/2 tsp mustard seeds
- ½ tsp cumin seeds
- 2 green chilies finely chopped
- 1 teaspoon ginger minced
- 4-5 curry leaves
- 1 tbsp cashews
- 1 medium onion finely chopped
- 1 medium carrot
- 1/3 cup peas
- 2 tbsp corn
- ½ bell pepper
- 1 cup roasted Vermicelli
- 1/2 teaspoon turmeric powder
- ½ tsp cumin-coriander powder
- 1 tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- 1 tablespoon lemon juice
- cilantro for garnish
Instructions
- Take ghee or oil in pan on medium heat, once it’s hot add in mustard seeds and cumin seeds. Add curry leaves, followed by grated ginger, green chilies and cashews.
- Roast it for few seconds and then add chopped onions. Let the onions cook for few seconds and then add other vegetables. Saute them for another few minutes until they soften up a bit. At this point, add vermicelli and roast it.
- Once the vermicelli changes the color, add spices, salt and stir to mix and then add 1 1/4 cups water. Stir it well.
- Let it cook until vermicelli is cooked and soften. Once done, cover the pan and leave it. It will absorb all the water and then gently fork the vermicelli and add lemon juice, cilantro and five it another gentle mix.
- It’s ready to be served either with coconut chutney or tea.