Shyavige uppittu recipe - Sevai upma - Vermicelli upma

Shyavige uppittu recipe  - Shyavige uppittu, popularly known as sevai upma is a  best way to use some vegetables and vermicelli together. Mostly, I make vermicelli kheer in combination with sago, but upma with sevai also tastes equally good. If you make upma for breakfast, you can roast the vermicelli well in advance at night. Also you can chop the carrots and place it in the refrigerator for the further use. It looks so attractive with carrot and green peas and can be a pleaser for kids. I made it yesterday for breakfast and make often at least once in a fortnight. I also make upma with semolina and oats. Sevai upma  is so simple to prepare that you can try for evening  teatime snack.

Shyavige Uppittu Recipe - Vermicelli Upma

Prep time : 15 mins
Cook time : 15 mins
Total time : 30 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients 

• 1 cup vermicelli / semiya / sevai
• 2 tbsp split black gram / urad dal
• 1 tbsp thick semolina / rava
• A  fistful of peanuts
• 1 tbsp ghee
• 1/4 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tbsp lemon juice
• Salt to taste

Vegetables needed 

• 2 green chillies, finely chopped
• A fistful of chopped coriander leaves
• 1 large sized onion, finely chopped
• 1/2 cup green peas / matar
• 1/2 cup chopped carrots
• 10-12 curry leaves

Method 

1. Wash and peel the carrots. Cut them into small even sized cubes.
2. Chop the onion, green chillies and coriander leaves separately.  Keep them aside.
3. Heat a pan over a medium  flame. Add  the vermicelli  and dry roast till they become golden brown. Remove and keep them aside.
4. In the same pan, dry roast semolina  and keep it aside.
5. Wash and soak split black grams  for about 20 minutes. Cook them  in a little water till they become soft. Drain water and keep it aside.
6. Heat ghee in a pan, add the  mustard seeds to it. When they splutter add the curry leaves and saute for few seconds. Add the green chillies and saute for a minute.
7. Add the onions and saute for 3-4 minutes. 
8. Add the cooked split black grams and saute for a minute.
9. Add the carrots, green peas and peanuts. Saute for 3-4 minutes. Add turmeric powder and mix well. Cook covered on low flame for 3-4 minutes. 
10. Add 2 cups of hot water, 1 tsp sugar and salt. Mix well. 
11. Add the roasted vermicelli and mix well.
12. Cook covered till the vermicelli become soft.  Stir in between.
13. Remove the lid and add roasted rava. Mix well.
14. Open the lid and cook  it on a low flame for 4-5 minutes.
15. Remove from the flame. Add lemon juice. Serve the shyavige uppittu hot.