South Indian style Vermicelli (seviyan) upma recipe
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Vermicelli Upma is loved by my kids as its texture and shape is very close to noodles. Vermicelli Upma is a very quick one and healthy too. To make it interesting, I have added flat green chili or capsicum, carrots and cashew nuts to the Vermicelli Upma recipe.
I have used Olive oil to roast and stir fry the veggies which anyways is a healthier option.
Also my Vermicelli Upma recipe is no onion and no garlic recipe, to give the distinct flavors of cashew nuts and chick pea pulse used in the recipe. I like to use lemon juice in this upma recipe, as it adds flavour and Vermicelli Upma comes out tangle free too.
Prep Time: 10 min
Cooking time: 10 min
Total Time: 20 min
Spice Meter: Mild
Serves: 2-3 kids
Ingredients for pasta recipe:
Short Vermicelli– 250 gm
Vegetables – of choice (capsicum, carrot) or veggies which your kids love
Cashew nuts – 10-12 pieces
Chick pea pulse (chana daal) – 1 teaspoon
Black mustard seeds (rai) – ½ teaspoon
Olive Oil – 1 tablespoon
Lemon Juice – 2 teaspoon
Water – 2 cup or 250 ml
Salt – to taste
Preparation of Vermicelli Upma:
Add 1 teaspoon of Olive Oil in hot pan and add vermicelli. Roast them in low flame for 5-7 min till golden in colour.
Heat 1 teaspoon Olive Oil in pan and add mustard seeds, chick pea pulse, cashew nuts and vegetables of your choice and stir fry for 2-3 min. Now add water and salt and bring it to boil.
Once water starts to boil, add 1 teaspoon lemon juice and add roasted vermicelli.
Lower the flame, and let the vermicelli soak all water it becomes dry.
Serve the hot vermicelli Upma with fruit juice to your kids – “Bon Appetite”
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