RICE VERMICELLI UPMA

Rice vermicelli upma is an easy to prepare upma made of rice vermicelli. The preparation is like any other upma recipe. I have done some earlier posts on vermicelli upma, ragi rava upma, bread upma, oats upma etc. Rice vermicelli upma is a flavourful upma that goes well with coconut chutney….and of course a cup of tea or coffee. Here I am sharing a recipe without vegetables, but you can make a very healthy version of this recipe by adding grated carrots, beans, cabbage and green peas. This easy and quick to make upma makes a very delicious and healthy breakfast. To make rice vermicelli upma, you will need….

Ingredients

For cooking rice vermicelli:

• 1.5 cups Rice sevai (rice vermicelli or rice seviyan)
• 4.5-5 cups Water, for cooking

For tempering rice vermicelli upma:

• 1 tsp. Mustard seeds 1-2 Green chillies, chopped
• ½ inch Ginger, finely chopped
• ½ medium Onion, finely chopped
• 1/4 tsp. Turmeric powder
• 8-10 Curry leaves
• 12-15 Cashews, halved or whole
• 1 tbsp. Peanuts
• 1 tsp. Urad Dal
• 1 tsp. Chana dal
• 2 tbsps. Coconut oil or any oil or you can also use ghee
• 2-3 tbsps. chopped Coriander leaves
• 1 small to medium lime or lemon, sliced or diced to be served with the upma
• Salt, as required

 

Method

To cook rice vermicelli:

• On a high flame bring 5 cups water to a boil in a pan.
• Add salt and oil to it.
• Take rice vermicelli. Add to the boiling water.
• Stir gently and close the container.
• Allow it cook in the boiled water. Or you can cook the vermicelli according to the package instructions.
• It took around 10 minutes for the vermicelli to cook. Drain the vermicelli in a strainer. Keep the cooked rice vermicelli aside.

Making rice vermicelli upma:

• In another pan, heat coconut oil. You can also use any other oil instead of coconut oil.
• Add peanuts and roast. When done, add 12 to 15 cashews. Cashews can be kept whole or halved. Sauté till the cashews get a bit golden. Remove from pan and keep aside.
• Add mustard seeds to the pan and let them crackle. When the mustard seeds are almost done with the crackling, add urad dal and chana dal and sauté.
• Add 1 teaspoon finely chopped ginger, ½ teaspoon green chilies. Stir and sauté for 5 to 10 seconds.
• Then add finely chopped onion and curry leaves. Sauté till the onions become translucent. Don’t brown them.
• Add turmeric powder. Next add the cooked rice sevai and stir very well with the rest of the sautéed ingredients.
• Season with salt. Stir again and serve rice sevai upma hot with coconut chutney.
• Drizzle some lemon juice while serving upma. Add lemon juice as per your taste.
• Also garnish with chopped coriander leaves and roasted nuts.
• Enjoy!!