Shevai upma Recipe

Shevai upma is a popular South Indian breakfast dish made with rice vermicelli. It is a flavorful and quick recipe that is perfect for a busy morning. The vermicelli is cooked with a tempering of mustard seeds, curry leaves, and onions, along with vegetables like carrots and peas. It is then seasoned with spices like turmeric and red chili powder, and garnished with fresh coriander leaves. Shevai upma is a delicious and satisfying dish that can be enjoyed on its own or with a side of coconut chutney or pickle.

4.4
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Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Shevai upma
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Ingredients for Shevai upma Recipe

  • 0.33 cup Rice Vermicelli
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 0.33 Onion, Finely Chopped
  • 0.33 Carrot, Finely Chopped
  • 0.08 cup Green Peas
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish

Directions: Shevai Upma Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions.
  • STEP 2.Saute the onions until they turn translucent. Add chopped vegetables like carrots and peas.
  • STEP 3.Cook the vegetables until they are slightly tender. Add turmeric powder, red chili powder, and salt.
  • STEP 4.Mix well and add the soaked and drained rice vermicelli. Stir gently to combine all the ingredients.
  • STEP 5.Cover the pan and cook on low heat for 5-7 minutes, or until the vermicelli is cooked through.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with coconut chutney or pickle.

Cooking Tips

  • Soak the rice vermicelli in water for 5 minutes before using to ensure it cooks evenly.
  • You can add other vegetables like bell peppers or beans to enhance the flavor and nutritional value.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • For a variation, you can also add roasted peanuts or cashews for a crunchy texture.

Storage and Serving

  • Shevai upma is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the upma in a pan or microwave before serving.
  • Serve it as a breakfast dish or as a light lunch or dinner option.
Nutrition
value
43
calories per serving
< 1 g Fat3 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    6g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    4mg
  • Vitamin A
    732mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    38mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    39mg
  • Selenium
    6mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp