Skip to main content

Seviyan Upma / Vermicelli Upma

Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.The most common form of upma is made from semolina ( rava or suji). Today I am sharing another most loved breakfast and delicious type of upma made with seviyan or vermicelli. This is easy and quick to make delicious breakfast. Try my version of cheesy yummy vermicelli upma. Hope you all will love it.

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves : 4 

1 pack vermicelli (I use roasted MTR vermicelli)
1 carrot sliced
1 potato  small cubes
½ cup coconut thick slices
1 green bell  pepper  
2 to 3 green chilly chopped
2 cloves of garlic chopped
1 small onion chopped
½  tsp finely chopped  ginger
½  tsp mustard seed/ rai
¼  tsp whole cumin/ jeera
1 whole red chilly broken into halves
8 to 10 fresh curry leaves
¼  tsp sambar masala
½  tsp sugar (optional)
2 cheese cube  grated
2 to 3 tbsp oil 
salt to taste

Methods Of Cooking : 
First in a sauce pan boil water. Add the vermicelli (if you are not using the roasted vermicelli the roast it in pan adding little ghee or oil). When the vermicelli is done drain the water and spread it in a flat dish. Heat oil in a pan, add mustard seed, cumin and red chilly. When the mustard seed start to splutter then add curry leaves and ginger garlic and onion and coconut. Fry till the coconut is little brown then add all the vegetable with salt green chilly and sambar masala. Fry till all the vegetables are well fried. Now add the cooked vermicelli add sugar if using. Now mix well with the fried vegetable. Now generously sprinkle grated cheese. Mix well. Put off the flame. Now serve hot with any chutney or if you want a quick fix then pour in tomato sauce and just enjoy.

Happy Cooking!


Post a Comment

Popular posts from this blog

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.