Sevia upma can be served for breakfast or evening time snack. The sweet and spicy sevia goes well with tea or coffee. You can add vegetables of your choice and make it more healthy. Carrots,capsicum, corn, peas goes well with sevia upma.
If you have guest arrving, you can roast sevia ahead of time and make upma when guest arrives.
Ingredients
Vermicelli/Sevia - 1 cup
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Raw Peanuts - 2 tbsp
Cashews - 1 tbsp
Asafoetida - pinch
Turmeric Powder - 1/4 tsp
Curry Leaves - few
Onion - 1 small, finely chopped
Green Chillies - to taste, finely chopped
Ginger - 1 tsp, grated
green peas ¼ cup
Carrots - 1/4 cup
Salt - to taste
Sugar 1 tsp
Water - 1.5 cups
Cilantro/Coriander Leaves - for garnish
Method:
Heat 1 tsp of the Oil in a pan on medium heat.
Once the Oil is hot, roast the Vermicelli till it turns light golden. Stir continuously to avoid burning
Once done, remove to another pan to stop the cooking process. Keep aside.
In the same pan, add the remaining Oil and heat on medium heat.
Once hot, add in Mustard Seeds and allow them to pop.
Add in the Broken Cashew and raw peanuts
Cook till they turn to a light golden color.
Add in the Curry Leaves and allow them to cook for 10-15 seconds.
Add in the Turmeric Powder & Asafoetida. Mix well.
Add in the Onions, Carrots & Peas, Green Chillies and Ginger.
Cook till the Onions turn translucent.
Add in Salt and Water.
Cover the pan and allow the Water to come to a boil.
Once it is boiling, open cover and add in the roasted Sevia. Add sugar
Give it a really good mix, lower heat, cover and cook for 5 minutes.
Stir in between to avoid sticking to the pan.
After 6 minutes, turn the flame off and allow it to sit covered for another 5 minutes.
Granish with cilantro.
