vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
663 cal
11gProtein
95gCarbs
28gFat
3Recipes
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Light & protein-packed egg shevai upma – a quick to make, soul-satisfying breakfast that feels like a hug!
A quick and satisfying South Indian breakfast made with thin rice vermicelli, savory spices, and fluffy scrambled eggs. This one-pot meal is perfect for busy mornings and comes together in under 30 minutes, offering a protein-packed twist on the classic semiya upma.
Serving size: 1 serving
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Light & protein-packed egg shevai upma – a quick to make, soul-satisfying breakfast that feels like a hug!
This konkani dish is perfect for breakfast. With 355.45 calories and 11.5g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
Roast the vermicelli. In a wide, heavy-bottomed pan, dry roast the rice vermicelli on medium heat for 3-4 minutes until it turns a light golden brown and releases a nutty aroma. Transfer to a plate and set aside.
Make the tempering. Heat oil in the same pan over medium-high heat. Add the mustard seeds and wait for them to splutter, which takes about 30 seconds. Add the urad dal and chana dal. Sauté for about a minute until they turn golden brown. Finally, add the curry leaves and sauté for a few seconds until they become crisp.
Sauté the aromatics. Add the finely chopped onion, slit green chilies, and grated ginger to the pan. Sauté for 3-4 minutes until the onions soften and become translucent.
Cook the tomatoes and spices. Add the chopped tomatoes and cook for 2-3 minutes until they turn soft and mushy. Stir in the turmeric powder, red chili powder, and salt. Cook for another minute.
Cook the vermicelli. Pour the water into the pan and bring it to a rolling boil. Reduce the heat to medium, add the roasted vermicelli, and mix gently. Cover and cook for 5-7 minutes until all the water is absorbed and the vermicelli is tender.
Add and scramble the eggs. Uncover the pan. Push the cooked upma to the sides to create a space in the center. Break the eggs directly into the center of the pan. Let the eggs set for about 30-45 seconds, then begin to scramble them in the center. Once the eggs are about 80% cooked, gently fold them into the vermicelli. Continue cooking for 1-2 minutes until the eggs are fully cooked and distributed throughout the upma.
Garnish and serve. Turn off the heat. Squeeze fresh lemon juice all over and garnish with chopped coriander leaves. Fluff the upma gently with a fork and serve hot.