1cuprice sevai (rice vermicelli or semiya or rice seviyan)
2cupswater,for cooking semiya
½teaspoonoil
other ingredients
1.5tablespoonsoilfor tempering
⅓cupchopped carrots
¼cupgreen peas,fresh or frozen
¼cupchopped french beans
¼cupchopped capsicum
1medium sized potato- peeled and chopped into thin slices or cubes
⅓cupchopped tomatoes
½cupchopped onions
1green chili,- chopped
½inchginger,- chopped
10 to 12curry leaves
1pinchasafoetida(hing)
¼teaspoonurad dal(split & husked black gram)
¼teaspoonmustard seeds
¼teaspooncumin seeds
6cashews
1teaspoonsaltor add as required
Instructions
cooking veggies
Boil the chopped mix veggies with 2 cups of water and ½ teaspoon salt in a pan or vessel.
Cover the pan with a lid and cook for 10 to 12 minutes till the veggies are cooked and tender.
Alternatively you can steam the veggies in a rice cooker or in a pressure cooker or even microwave them.
Once the veggies are tender and cooked, using a colander strain them. Keep aside.
cooking rice vermicelli
Heat 2 cups of water in a pan.
Let the water comes to a boil or start to bubble.
Then add 1 cup rice sevai (rice vermicelli).
Simmer for 1 to 2 minutes on low flame.
Drizzle ½ teaspoon of oil. Adding oil prevents the vermicelli from sticking.
Boil for another 4 to 5 minutes or till the sevai softens. Keep stirring at regular intervals.
Drain the rice sevai in a colander. Allow them to cool. If you stir them while they are hot, then the sevai might break. So allow them to cool down.
making vegetable rice sevai upma
Heat 1.5 tablespoons oil in a pan or kadai. Add ¼ teaspoon mustard seeds.
Also add ¼ teaspoon of cumin seeds.
Once both the mustard seeds and cumin seeds crackle, then add 10 to 12 curry leaves.
Also add ½ inch ginger (chopped.) saute the ginger for some seconds, till its raw aroma disappears.
Then add ¼ teaspoon urad dal.
Once urad dal turns golden, then add ½ cup chopped onions.
Saute and stir onions till they become translucent.
Then add 5 to 6 cashews and 1 chopped green chili.
Sprinkle a generous pinch of asafoetida. Stir well.
Add ¼ cup of chopped capsicum. Stir and mix well.
Next add ⅓ cup of chopped tomatoes. Stir well. Saute for 2 to 3 minutes or till the tomatoes soften.
Add 1 teaspoon of salt or add as per taste. Again stir well.
Now add the boiled or steamed veggies and mix well.
Add the cooked rice sevai. Stir gently so that the vermicelli don't break.
Just cook for a minute more on low flame. Then switch off the flame.
Serve mix veggie rice sevai upma hot or warm as a snack or breakfast. You can garnish with some coriander leaves while serving. Do drizzle some lemon juice before savoring the upma.
Notes
You can add veggies of your choice.
Adding cashews are optional, you can also add peanuts.
If you like more spicy upma, then add more green chilies.
You can easily double or triple up the recipe.
Also any kind of vermicelli like wheat vermicelli or maida vermicelli can be used for this recipe.
If you chop the potatoes into thin cubes or slices it will cook faster.