Sev Upma is a delightful and filling breakfast or snack made by cooking vermicelli noodles with a tempered mixture of vegetables, spices and seasonings. This dish has its roots in South Indian cuisine but is popular across the country. The name ‘Upma’ refers to the cooking technique where dry roasted vermicelli is simmered along with other ingredients until it absorbs all the flavors and moisture.
Sev Upma Ingredients:
- Vermicelli noodles – 250g
- Carrots, cubed – 50g
- Bell peppers/capsicum, cubed – 50g
- Onion, finely chopped – 20g
- Raw corn kernels – 20g
- Green peas – 20g
- Mustard seeds – 1/2 tbsp
- Curry leaves (kadhi patta) – 5-10
- Oil or ghee – 100ml
- Salt to taste
- Sugar (optional) – 20g
- Water – 300ml
- Dry fruits like cashews, raisins for garnishing
Sav Upma Making process
Step 1: Prepare the vermicelli
Take the vermicelli in a wide pan or kadhai and dry roast it on low heat until it turns crisp and golden brown. Keep stirring continuously to ensure even roasting. Once done, transfer the roasted vermicelli to a plate and keep aside.
Step 2: Temper the spices
Heat oil or ghee in the same pan over medium heat. Once hot, add the mustard seeds and let them crackle. Then add the curry leaves and let them sizzle for a few seconds.
Step 3: Sauté the veggies
To the tempering, add the chopped onions and sauté for 2 minutes until translucent. Next, add the cubed carrots, bell peppers, corn kernels and green peas. Sauté the vegetables for 2-3 minutes while stirring occasionally.
Step 4: Add water and seasoning
Pour in 300ml of water along with salt to taste. If you prefer a slightly sweet upma, you can add 20g of sugar at this stage. Adjust salt and sugar as per your taste preferences. Let the water come to a boil.
Step 5: Cook the vermicelli
Once the water is boiling, reduce heat to low and add the roasted vermicelli noodles. Using a spatula, gently combine everything together. Cover and cook for 5-7 minutes, stirring occasionally, until the vermicelli absorbs most of the liquid and becomes soft yet retains a bite.
Step 6: Let it rest
Turn off the heat and keep the upma covered for 10-15 minutes to allow the vermicelli to finish cooking in the residual steam and liquid. This resting period ensures the noodles soak up all the flavors.
Step 7: Garnish and serve
Finally, give the upma a final gentle mix. Transfer to a serving bowl and garnish with some fried cashews, raisins or your choice of dry fruits. Sev Upma tastes best when served piping hot.
Pro Tips:
- Adjust the amount of water depending on how soft or firm you want the vermicelli. Less water will make it slightly drier.
- For variation, you can add finely chopped tomatoes, green chilies or grated coconut.
- Instead of roasting, you can fry the vermicelli in ghee or oil until crispy for extra richness.
- Serve sev upma garnished with fresh coriander leaves, lemon wedges, sev (fried crunchy noodles) or coconut chutney on the side.
- This simple yet immensely satisfying dish makes for a wholesome meal by itself. The nutty flavor of roasted vermicelli combined with the crunch of veggies and aroma of tempered spices is sure to tantalize your taste buds! Make a big batch to feed a hungry crowd or pack leftovers for an easy work or school lunch. Sev Upma is versatile, nutritious and absolutely delicious!
Here are some frequently asked questions (FAQs) related to the Sev Upma recipe:
Q1. Can I use other vegetables instead of carrots, bell peppers, corn and peas?
A. Yes, you can substitute or add other vegetables of your choice like potatoes, beans, cauliflower, beets etc. Just make sure to cut them into small cubes for even cooking.
Q2. Is it necessary to dry roast or fry the vermicelli before cooking?
A. Yes, roasting or frying the vermicelli until crispy is an essential step that adds amazing nutty flavor and texture to the upma. Skipping this can make the dish taste bland.
Q3. Can I use oil instead of ghee for tempering?
A. Absolutely, you can use any vegetable oil instead of ghee if you prefer.
Q4. How can I make the upma spicier?
A. You can add finely chopped green chilies while sautéing the vegetables or add red chili powder along with other spices.
Q5. My upma turned out too dry/sticky. What could be the reason?
A. Dryness could be due to using less water initially. Stickiness happens when vermicelli is overcooked and absorbs too much liquid. Adjust water quantity and cooking time accordingly.
Q6. Can I prepare the upma in advance and reheat later?
A. Yes, you can make upma ahead of time. Just add a splash of water or milk when reheating to loosen up the vermicelli.
Q7. What can I use for garnishing besides dry fruits?
A. Fresh coriander leaves, lemon wedges, fried cashews/peanuts, grated coconut, chaat masala or sev make excellent garnishes.
Q8. Is sev upma suitable for people with dietary restrictions?
A. Upma can easily be made vegan by using oil instead of ghee. For a gluten-free version, substitute vermicelli with quinoa or rice noodles.
Q9. How do I store leftover sev upma?
A. Allow it to cool completely and store in an airtight container in the refrigerator for 2-3 days. Reheat with a dash of water before serving.
