Seviyan (Vermicelli) Upma

Seviyan (Vermicelli) Upma

Seviyan (Vermicelli) Upma

Here’s another nutritious recipe from Shweta; so it’s back-to-back Shweta recipes this time. Like last time, this time too she has shared some interesting tips. Make sure you read what’s she’s written if you don’t want to miss them. 🙂

Shweta writes:
“Now,this is one of my quick fix recipes. The day I am in a hurry and want to make something healthy and nutritious for Shantanu, it works out the best for me. Seviyan are made from either rice or wheat. The cooking technique varies because in case of rice seviyan, you have to cook the seviyan first and then add to your sautéed veggies. I use wheat seviyan of either Bambino or MTR, so I have to sauté it with the veggies before I add water. I once tried to boil my wheat seviyan, but it ended up being a little sticky. This could be because of the gluten in the wheat seviyan. In this recipe, you can use just about any vegetable you like. But,remember to chop it well as seviyan cook quickly, and in case you make chunks of your veggies,they wont cook well. In case, you want to use vegetables like brocolli, cauliflower, beans, corn, carrots and peas, you can parboil it in little salted water before you add it to your upma. When it comes to spices, increase or decrease as per your child’s requirement. Curry leaves have a cooling effect on the body. Apart from adding flavor, it secretes digestive juices in your body which help in digestion.”

Seviyan (Vermicelli) Upma

Nutritious upma recipe that's sure to make snack time fun for kids.
  • 1 cup Bambino seviyan (vermicelli)

  • 1 small onion (chopped)

  • 1 small tomato (chopped)

  • 2 to 3 pieces chopped capsicum

  • 1/4th cup assorted vegetables (optional)

  • 1/4th tsp jeera (cumin seeds)

  • 1/4th tsp mustard seeds

  • 1/8th tsp red chili powder

  • 1/8th tsp turmeric powder

  • 1/8th tsp garam masala powder

  • Pinch of pinch hing (asafoetida)

  • 2 to 3 curry leaves (optional)

  • Sugar a pinch (preferably organic)

  • Salt as required

  • 1 tbsp oil

  • Ghee 1/4 tsp

  • Water 2 1/4 cup

  1. Pour water in a vessel, and bring it to a boil.

  2. Add salt, sugar, red chili powder, turmeric and garam masala powder, and mix well.

  3. Heat oil in a kadhai, and to it add mustard seeds, jeera, hing, and curry leaves.

  4. Add chopped onions, and sauté till they turn pink and translucent.

  5. Add the tomatoes and cook till soft.

  6. Add the capsicum and sauté for about 30 seconds. (You can use red and yellow capsicum (bell peppers) too.)

  7. Add the seviyan and sauté till they turn golden brown.

  8. Add the boiled water and turn the flame to medium. (Ensure that the water is warm, if not boiling.)

  9. After the water has considerably reduced, turn flame to low, and add assorted vegetables. (As mentioned above, if you want to use veggies like broccoli, corn etc., parboil them first.)

  10. Simmer until seviyan are well cooked and soft.

  11. Garnish with fresh grated coconut and chopped coriander. (I put a little ghee on my upma before serving it to Shantanu (Shweta's son).)


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