vermicelli upma ,sevaiya upma ,shevayancha upma

The day 15th august is the Independence Day for India . The day is a national holiday in India. All over the country, flag-hoisting ceremonies are conducted by the local administration in attendance. The main event takes place in Delhi, the capital city of India by hoisting the national flag at the Red Fort.

So my theme is tricolour dish to salute to our national flag ( tiranga).hence posting this TRICOLOUR CORN VERMICELLI (SHEVAIYA) UPMA recipe .This is a  hot favourite among kids as it resembles noodles.Take care to adjust the amount of green chillies while making it for kids...

INGREDIENTS:

2 cups  vermicelli/ sevaiya/ shevaiya ( I use this Bambino variety)

½ cup onion (finely chopped)

¼ cup peas (shelled)

1 tomato chopped

1/4 cup corn boiled

¼ cup carrot (chopped finely)

2-3 green chillies ( finely chopped )

4-5 curry leaves

1 tsp mustard seeds

1 tsp urad daal

Juice of a lemon

Cilantro (for garnish)

1 tsp sugar

1/4 cup broken cashew (optional)

1 Tbsp Oil

Salt

METHOD:

1. Boil the vermicelli in water for 2 minutes. After draining the hot water, add running cold water. After the cold water is drained add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents from vermicelli sticking to each other.
2. In the same pan now heat 1 Tbsp oil. Add mustard seeds, curry leaves,urad dal and mix until the urad daal turns light brown in color.
3. Add the chopped onion and green chillies.  After the onion has cooked a little add the chopped carrots, boiled corn,tomato, and peas and keep stirring. (Since the vegetables are chopped finely, they will cook fast.)

5. Add sugar ,salt and little bit more oil if necessary and stir continuously.
6. Add drained vermicelli & mix well. Add 1 cup of water to this and let it come to boil. At this point check for seasoning.
7. Turn the heat to medium and cover with a lid.
8. After 3 minutes stir again and now partially cover the pan until the water has all absorbed. Turn off the heat.

10. Lastly garnish with lemon juice, chopped cilantro and cashew pieces. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.

  

VARIATION

• You can even roast the vermicelli instead of precooking in step 1.For that heat 1 tsp of oil in pan over medium heat and add the vermicelli. Keep stirring the mixture until the vermicelli turns pale brown. Transfer to plate and keep aside.Rest process remains same from step 2 only in step 5 add 3 cups of water & continue with same process.
• You can substitute with veggies of your choice like cabbage,beans,potato as per availability