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.