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Tamilnadu · Breakfast

Sevai Upma (சேவை உப்மா)

Traditional 34. Sevai Upma recipe

🧺 Ingredients

• 200 g dry rice vermicelli (sevai / idiyappam noodles — not wheat vermicelli)
• 2 tbsp oil (gingelly/sesame)
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 curry leaves, fresh
• 2 green chilies, slit lengthwise
• 1 medium onion, thinly sliced
• 1 tbsp fresh ginger, julienned finely
• ¼ tsp turmeric powder
• ½ tsp salt (to taste)
• 3 tbsp fresh coconut, grated
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice
• 1 tbsp roasted peanuts (optional — for crunch)
• 1 tbsp cashew nuts, halved and fried (optional)
• Lemon Sevai: add extra 2 tsp lemon juice and ½ tsp lemon zest — bright and tangy

👩‍🍳 How to make Sevai Upma

1. Bring 4 cups water to a vigorous boil over high heat.
2. Add ½ tsp salt.
3. Add dry rice vermicelli.
4. Cook for 2–3 minutes (check packet — rice vermicelli cooks fast).
5. The noodles are done when they are just cooked through — still slightly firm, not mushy.
6. Test by biting one — should be cooked through but have slight resistance.
7. Drain immediately into a colander.
8. Rinse with cold water to stop cooking.
9. Toss with ½ tsp oil to prevent sticking.
10. Set aside.
11. Heat 2 tbsp gingelly oil in a wide kadai over high heat until oil shimmers.
12. Add ½ tsp mustard seeds — wait 15–20 seconds for crackling.
13. Add urad dal and chana dal — fry 30 seconds until light golden.
14. Add curry leaves — sizzle 10 seconds.
15. Add green chilies — toss 10 seconds.
16. Add sliced onions and ginger to the tempering.
17. Fry on medium-high heat for 3 minutes, stirring frequently, until onions soften and edges begin to turn lightly golden.
18. Add ¼ tsp turmeric powder and ½ tsp salt.
19. Toss well — the onions will turn golden-yellow from the turmeric.
20. Add the cooked and drained rice vermicelli to the kadai.
21. Using two forks or tongs, gently toss the noodles through the tempering — lift and fold rather than stirring to avoid breaking the delicate noodles.
22. Toss for 1–2 minutes on medium heat until every strand is coated with the golden-yellow tempering.
23. Add grated coconut and toss once gently.
24. Taste for salt.
25. Add lemon juice and toss.
26. Remove from heat.
27. Garnish with chopped coriander and roasted peanuts or fried cashews.
28. Serve immediately — sevai upma becomes clumpy if it sits.

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