SHEVAI UPMA BY RAJASHREE ACHARYA KAMATH

SHEVAI UPMA 

INGREDIENTS 

Vermicelli - 1 cip

Oil - 1 tsp 

Mustard seeds 1 tsp 

cumin seeds - 1 tsp 

Hing - 1 pinch

chopped garlic - 2 tbsp 

Curry Leaves - 5 

Onion - 1 

Turmeric powder - 1/2 tsp 

Carrots - 1 

Salt - 1 tsp 

Peanut - 1/4 cup

Corriander leaves - 2 tsp 

METHOD :

Dry roast 1 cup Vermicelli (Sevai) till golden. Next, heat 1 tblsp oil in a pan, add 1/2 tsp mustard seeds, 1 tsp cumin seeds & 1 pinch Hing. Saute them & add 2 tblsp chopped garlic. Saute till the garlic becomes golden in colour. Then add 4-5 curry leaves & 1 onion finely chopped. Saute till the onion gets translucent. Add 1/2 tsp Turmeric powder & mix. Add 1 chopped carrot, mix, cover & cook till the pieces are tender. Next add some fresh green peas & mix. Then add the roasted Sevai & mix all nicely. Add 11/2 cup hot boiling water over it. Stir & add salt to taste & li'l sugar. Mix, cover & cook for 2-3 min till all the water gets absorbed by the sevai. If you like, you can mix 1/4 cup roasted peanut powder at this point & mix in. Simmer for a few min. Garnish with Coriander leaves & serve.