Sevai is a tricky item to work with. I had about 4-5 failed attempts of Sevai upma before I could make it right. This is usually a rare dish people make, at least I have not seen people make Sevai upma as frequently they do Poha or regular Upma for breakfast. This, therefore makes, a good dish for guests too. The only tricky part is how much water you put when you cook Sevai upma and the lesson I learnt is to start with small amounts or try the microwave version of cooking it.
Ingredients:
Thin Vermicelli \ Sevai - 2 cups
Chopped Onion - 1\2 cup
Frozen Peas - 1\2 cup
Green chillies - either slit or in a paste form, as per taste
Roasted Peanuts - whole or crushed
Salt per taste
Sugar - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 3\4
Turmeric Powder - 1 tsp
Oil - 3 tsp
Chopped Coriander
Method:
1. Put vermicelli in a microwave safe bowl. Add 1 tsp oil to it and mix it so that all sevai is greased. Microwave this for 1-2 minutes stirring every 30 seconds. Stop when you see the sevai getting red. Add 1\2 cup water to this bowl and then continue cooking. You will require 2-3 minutes for the vermicelli to be cooked. Add water if necessary. Eat a little sevai to check if its cooked.
2. Heat oil in a skillet and add mustard seeds. When they splutter add cumin seeds and curry leaved. Add chopped onion and saute till onion turns translucent. Add turmeric powder, green chilly paste\slit, peanuts (whole\crushed), salt, sugar and mix well.
3. Now add cooked vermicelli and mix again delicately, making sure everything mixes well. Adjust salt, sugar to taste. Cover for 2 minutes. Garnish with chopped cilantro.
Tips:
You can also add roasted split chana daal when sauteing onion, for that extra and different flavor.
Additional veggies of your choice will add colors and nutrition.
Additional veggies of your choice will add colors and nutrition.
