

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
Loading...
Light & energy-giving Shevai Upma – your perfect, quick-to-make breakfast for busy mornings!

A quick and light South Indian breakfast made with thin rice vermicelli, tempered with classic spices. It's a savory, tangy, and satisfying dish that comes together in under 25 minutes, perfect for busy mornings.
Serving size: 1 cup


Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.


Aromatic, perfectly spiced Konkani chicken curry with soft shevayi – a protein-packed, soul-satisfying treat!


Tangy sukka bangda chutney with fiber-rich bhakri & cool sol kadi. An energy-giving, unique flavor combo!


Crispy Gavti fish fry with steamed rice & tangy kokum saar - a perfect energy-giving coastal delight!


Crispy Goan prawns, fluffy rice & gut-friendly dalithoy. A protein-packed, homestyle dinner!


Protein-packed oyster sukka with fluffy rice & tangy sol kadi – a soul-satisfying coastal delight!
Light & energy-giving Shevai Upma – your perfect, quick-to-make breakfast for busy mornings!
This konkani dish is perfect for breakfast. With 216.42 calories and 3.46g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus, low-potassium option for your meal plan.
In a wide, heavy-bottomed pan, dry roast the rice vermicelli on low-medium heat for 3-4 minutes. Stir continuously until it turns a light golden brown and becomes aromatic. This step is crucial for a non-sticky upma. Transfer to a plate and set aside.
In the same pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Immediately add the urad dal and chana dal. Sauté for about a minute until they turn golden brown.
Add the curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until the curry leaves are crisp and fragrant. Then, add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Pour in the water, add the salt and turmeric powder. Stir well and bring the water to a vigorous, rolling boil.
Reduce the heat to the lowest setting. Add the roasted vermicelli and give it a quick, gentle stir to combine everything. Do not overmix. Cover the pan with a tight-fitting lid and cook for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through.
Turn off the heat and let the upma rest, covered, for 5 minutes. This allows the vermicelli to steam further and become perfectly fluffy.
Open the lid, drizzle with fresh lemon juice, and sprinkle with chopped coriander leaves. Use a fork to gently fluff the upma, separating the strands. Serve immediately.