Sevai Upma

Ingredients

1 cup sevai (vermicelli)

5-6 curry leaves

2 green chilli slit lengthwise

1" piece of ginger grated

3/4 tsp mustard seeds

2 medium-sized onions chopped fine

2 medium tomatoes chopped fine

2 tbsp vegetable/ canola/ sunflower cooking oil

Chopped coriander to garnish

Salt to taste

2 cups hot water

Pinch of turmeric powder

Juice of 1/2 a lime

Method

Heat a griddle or flat pan on 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 oil in a pan. Add mustard seeds, curry leaves and green chillies. When the
spluttering stops, add the grated ginger and stir well. Cook for 1 minute.

Add onion and fry till translucent and soft.

Add tomatoes and cook till soft.

Add hot water, turmeric and salt to taste and bring to a boil.

Add the roasted vermicelli/ sevai, 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 flame.

Squeeze lime juice over the Upma and mix well.

Garnish with chopped coriander and serve piping hot.