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Seviyan Upma (Spicy Vermicelli)


Seviyan (Vermicelli noodles), thick ones – 1 cup
Water – 2 cup
Cashew nuts (kaju) : 6-7
Ginger paste – 1 tsp
Turmeric (Haldi): ¼ tsp
Asafoetida (Heeng) –  two pinches
Curry leaves (Kadi patta) – 5-6
Mustard seeds (Rai) – 1tsp
Whole dry red chilli – 2-3
Channa dal (Bengal gram) : 1 tbsp
Urad dal – ½ tsp
Green chilies – 3-4, cut length wise
Lemon – 1 big
Salt to taste
Cooking oil


  • Roast seviyan slightly in little oil. Add water and cook seviyan at low heat till all water evaporates and seviyan are completely cooked. Keep them aside.
  • Heat oil, add mustard seeds and let it crackle completely.
  • Stir – fry whole dry red chilli, curry leaves and then cashew nuts.
  • Add channa dal and urad dal, fry till they are slightly brown.
  • Add green chillies and ginger paste. Stir for 2-3 minutes.
  • Add turmeric, salt and heeng.
  • Add lemon juice and mix well.
  • Now add cooked seviyan and mix carefully so that they don’t break.

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