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Seviyan Upma (Spicy Vermicelli)

Ingredients:

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

Directions:

  • 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.

Possibly Related Posts (Generated Automatically)

  1. Kesari Seviyan (Saffron Sweet Vermicelli)
  2. Seviyan (Sweet Vermicelli)
  3. Poha (Spicy Flattened Rice)
  4. Bread Upma
  5. Upma

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