Vermicilli upma is a favourite evening snack and we all love to have it for
breakfast even. Quick to make and takes very little oil, you can add as much
any vegetables to this to make it healthy too – like peas, carrots, capsicum.
The punch however comes with a drizzle of lemon juice added just before
serving. While I like Ragi Sevai (finger millter sting hoppers) or
any Upma with very little lemon, this is surely
one dish which can do with a reasonable amount of Lemon. Serve it for either
snack or breakfast, and you are surely to love this. Sending this over to BM # 32 under Alphabet L. Its been a
wonderful culinary journey with the Alphabet BM and below are the dishes served
up till now….
K for Kadappa (potato – coconut gravy)
J for Jolada Rotti (Sorghum bread)
I for Iyengar Thayirvadai (South Indian Dahi Wada)
H for Hagalakayi Upkari (bitter gourd coconut
G for Godhi Chutneypudi (Wholewheat spice powder)
F for Filter Coffee (South Indian beverage)
E for Eerulli Gojju (onion-tamarind Gravy for
D for Davangere Benne Dose (Karnataka special
C for Chinna Vengaya Khara Kuzhambu (Pearl onion
B for Batata Saang (Potatoes in coconut tamarind
A for Avarekaalu Akki Thari uppittu (Field Beans /
hyacinth beans and broken rice pudding)
1) I used store bought Sevai
for this, and garnished it at home. Similarly, Tomato puree or Tamarind
flavours can also be added to make different versions at home.
2) I have used more chillies
as I was making this just for myself as an evening snack as I like mine spicy
rather than tarty. Please adjust accordingly.
Prep time : 10 mins | Cook time : 15 mins | Serves : 2
Serving Suggestions : Plain chilled yoghurt or Coconut Chutney
- Rice Sevai – 100 gms (I used
Double Horse Brand)
- Oil – 2 tsp
- Veggies – capsicum & onion
– minced to 1/4 cup
- Turmeric – 1/2 tsp
- Lemon juice – 1 tsp
- Chillies – 2 (minced)
- Grated coconut – 2 tsp
- Tempering : mustard seeds,
curry leaves, Red chillies (1 no), coriander leaves, Urad dal (1/2 tsp)
- Salt – to taste
Boil the sevai (rice string
hoppers) as per packet instructions. Drain in a colander, pour cold water and
stir in 1 tsp of oil.
Heat oil, splutter the
tempering and add the green chillies too. Saute for 1 min till mustard stops spluttering
and the Urad dal turns slightly brown. Now add the onions and fry till
Once done, add the veggies and
saute for 3-4 mins along with turmeric and salt.
Now add the boiled and drained
vermicilli and toss a bit taking care not to make it mushy.
Add the coconut and coriander
leaves and toss once again. Check for salt and spices.
Switch off the flame, add the
lemon juice and serve immediately.