No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it! Upma is originally made with coarse semolina. Try my easy recipe for Upma made with Sevai or vermicelli. You'll love it!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
- 1 cup sevia/ vermicelli
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 5-6 curry leaves
- 2 green chillies slit lengthwise
- 1" piece of ginger grated
- 3/4 tsp mustard seeds
- 2 medium-sized onions chopped fine
- 2 medium tomatoes chopped fine
- Salt to taste
- 2 cups hot water
- Pinch of turmeric powder
- Juice of 1/2 a lime
- Chopped coriander to garnish
- Heat a griddle or flat pan on a medium flame and dry roast the vermicelli lightly till it turns a pale golden brown. Stir frequently. Once done, remove onto a tray or platter and keep aside.
- Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.
- Add the onion and fry till translucent and soft.
- Add the tomatoes and cook till soft.
- Add the hot water, turmeric and salt to taste and bring to a boil.
- Add the roasted vermicelli/ sevia, a little at a time, stirring constantly to prevent any lumps from forming.
- Simmer and cook till the Upma is like a very thick porridge. Turn off the fire.
- Squeeze the lime juice over the Upma and mix well.
- Garnish with chopped coriander and serve piping hot. I love to eat Sevai Upma with freshly prepared Mint-Coriander Chutney!