rice sevai upma recipe, how to make rice sevai upma recipe

rice sevai upma recipe, how to make rice sevai upma recipe

rice sevai upma recipe with step by step photos – yet another easy breakfast recipe made with rice vermicelli.

upma and poha are regular breakfast or brunch snacks at home. they are quick to prepare and do not take much time.

i have already shared rava upma recipe, oats upma, poha upma, bread upma and whole wheat vermicelli upma recipe. on occasions i also make this rice sevai upma. when short of time, i don’t add veggies. but to make it more healthy, you can add grated veggies like carrots, beans or cabbage. you can also add steamed peas.

this is a flavorful upma and goes as a nice breakfast with some hot chai or coffee. you can also serve this upma with coconut chutney.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

cooking rice vermicelli:

• 180 grams rice sevai/rice vermicelli, about 1.75 cups
• 4.5 to 5 cups water for cooking rice vermicelli

tempering:

• 1 tsp mustard seeds
• 1 or 2 green chilies, chopped
• ½ inch ginger, finely chopped, about 1 tsp finely chopped ginger
• 1 medium onion, finely chopped
• 8 to 10 curry leaves
• 12 to 15 cashews, halved or whole
• 4 to 5 tbsp grated coconut or add as required
• 2 tbsp coconut oil or any oil (you can also use ghee)
• 2 to 3 tbsp chopped coriander leaves
• 1 small to medium lime or lemon, sliced or diced to be served with the upma
• salt as required

INSTRUCTIONS

1. on a high flame bring 5 cups water to a boil in a pan.
2. take 1.75 cups rice sevai/rice vermicelli. add to the boiling water.
3. stir gently and cook the sevai on a medium to high flame.

cooking the rice sevai:

1. cook the vermicelli according to the package instructions or until they are cooked well.
2. it took me around 10 minutes for the sevai to cook on a medium flame.
3. drain the sevai in a strainer. keep the cooked sevai aside.

tempering & preparing the upma:

1. in another pan, heat 2 tbsp coconut oil. you can also use any other oil instead of coconut oil. add mustard
2. seeds and let them crackle.
3. when the mustard seeds are almost done with the crackling, add 12 to 15 cashews. cashews can be kept whole or halved.
4. saute till the cashew get a bit golden.
5. add 1 tsp finely chopped ginger, ½ tsp green chilies. stir and saute for 5 to 10 seconds.
6. then add finely chopped onion and 10 to 12 curry leaves.
7. saute till the onions become translucent. don't brown them.
8. add the cooked rice sevai and stir very well with the rest of the sauteed ingredients.
9. season with salt. stir and add 4 to 5 tbsp fresh grated coconut.
10. stir again and serve rice sevai hot plain or with coconut chutney. do drizzle some lemon juice while serving. also garnish with chopped coriander leaves
11. you can also add lemon juice towards the end and give a final stir. add lemon juice as per your taste.

NOTES

- you can also add 1 tsp each of chana dal and urad dal in this recipe. these lentils have to be added along with the cashews, when the mustard seeds begin to crackle. brown them and then add the ginger, green chilies, followed by onions and curry leaves.
- for kids reduce the green chilies or skip them entirely.
- peanuts can be added instead of cashews.