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Sevai upma with vegetables, such as carrot, capsicum, onion, and cashews, is a delicious and nutritious South Indian breakfast dish. This dish, also known as vermicelli upma, is made using thin vermicelli noodles that are toasted to a golden brown and then cooked with an array of fresh vegetables and aromatic spices. The addition of crunchy cashews adds a delightful texture, making sevai upma a wholesome and satisfying meal.

What sets sevai upma with vegetables apart is its blend of textures and flavors. The preparation begins with toasting the vermicelli until it achieves a rich, nutty aroma. In a separate pan, mustard seeds, cumin seeds are tempered in hot oil, releasing a fragrant, earthy aroma. Chopped onions are sautéed until golden brown, followed by the addition of finely chopped carrots, capsicum, and green chilies. These vegetables not only add vibrant colors to the dish but also contribute essential nutrients. Cashews are added for a crunchy contrast. The toasted vermicelli is then mixed with the vegetables and spices, and water is added to cook the mixture until the vermicelli is soft and fluffy. Garnished with fresh coriander leaves and a squeeze of lemon juice, sevai upma is ready to be served hot.

Beyond its delicious taste, sevai upma holds a special place in South Indian cuisine as a versatile and quick-to-make dish. It is an ideal breakfast option, providing a balanced mix of carbohydrates, proteins, and vitamins. The vegetables add fiber and antioxidants, making the dish both filling and nutritious. Sevai upma can also be enjoyed as a light lunch or dinner, and its adaptability makes it a favorite in many households. It can be customized with different vegetables or even made with variations like adding peas, tomatoes, or beans.

Sevai upma with vegetables is more than just a breakfast dish; it represents the creativity and resourcefulness of South Indian home cooking. The use of simple, everyday ingredients to create a flavorful and healthy meal highlights the essence of Indian culinary traditions. The dish is often prepared in homes across India, bringing families together over a shared love for wholesome, home-cooked food. It is also a popular offering during festivals and special occasions, symbolizing hospitality and warmth.

In essence, sevai upma with vegetables embodies the perfect harmony of taste, nutrition, and tradition. Its enduring popularity reflects its ability to cater to modern tastes while staying true to its roots. Whether enjoyed as a hearty breakfast, a quick snack, or a comforting meal, sevai upma with vegetables continues to be a beloved part of South Indian cuisine, offering a delicious and nutritious start to the day.

In conclusion, sevai upma with vegetables is a testament to the versatility and richness of Indian culinary traditions. Its colorful, flavorful, and nutritious profile makes it a standout dish that is both easy to prepare and deeply satisfying. Whether served at home or at festive gatherings, sevai upma with vegetables remains a cherished dish, bringing joy and nourishment to every meal.

Sevai Upma

Table of Contents

Relish the savory and wholesome flavors of Sevai Upma with Vegetables, a delightful South Indian dish made from vermicelli and a medley of fresh vegetables like carrots, capsicum, and onions. This nutritious dish is enhanced with crunchy cashews, aromatic spices, and tempered with mustard seeds and curry leaves. Perfect for breakfast or a light meal, Sevai Upma offers a satisfying blend of textures and flavors, making it a beloved choice for a quick and healthy option. Enjoy the vibrant taste and nutritious goodness of Sevai Upma with Vegetables, a comforting dish that brings a burst of flavor to your table.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine Indian

Servings 4 People

Calories 175 kcal

Equipment

Iron Wok
Spatula
Chopper Board
Knife
Measuring Cups

Ingredients

2 cup Vermicelli
3 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
¼ cup Cashews
2 nos Green Chilli
10 nos Curry leaves
1 no Chopped Onions in Long size
1 no Chopped Capsicum in Long Size
1 no Chopped Carrot in Long Size
2 nos Chopped Tomatoes
1 tsp Turmeric Powder
1½ tsp Salt
1½ cup Water
½ bunch Corriander Leaves

Instructions

Take an Iron Wok and roast 2 cup Vermicelli on medium flame until its light brown colour. It took 6-7 minutes.
Turn off the flame and transfer Sevai to a plate.
Add 3 tbsp Oil in the Iron Wok and heat it. Now add 1 tsp Mustard Seeds, 1 tsp Cumin Seeds and ¼ cup Cashews. Fry it until cashews colour turn to pinkish on medium flame.
Now add 2 nos Green Chilli and 10 nos Curry leaves. Mix it and let it get roasted.
Now add 1 no Chopped Onions in Long size and roast it on high flame for 2 minutes or until the colour of Onions become pinkish.
Now add 1 no Chopped Capsicum in Long Size and 1 no Chopped Carrot in Long Size and mix it on high flame for 2 minutes.
Now add 2 nos Chopped Tomatoes and mix it on high flame for 2 minutes.
Now add 1 tsp Turmeric Powder and 1½ tsp Salt, mix them.
Now add the roasted Sevai and mix them on low flame for two minutes.
Sprinkle some amount of water from 1½ cup Water and mix it, cook for 2-3 minutes closing the lid on low flame.
Open the lid and mix it again, sprinkle again some amount of water and repeat the same.
Now open the lid, add the remaining amount of water, cook and check if the sevai is cooked perfectly.
Now turn off the flame and add ½ bunch Corriander Leaves, mix it. Sevai Upma is ready.