Egg Shevai Upma

Name: Egg Shevai Upma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 200 g rice vermicelli (plain, broken if very long); 4 pcs egg; 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 1 pinch turmeric powder; 3 cup water (for cooking vermicelli); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.3/5(31)

TASTE SCORE

7/10

Light, savory shevai upma gets extra body from soft scrambled eggs, onions, and a simple South Indian tempering. It cooks quickly, tastes comforting, and works beautifully as a satisfying breakfast or easy evening meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

336 cal

SERVINGS

METHOD · 8 STEPS

boil · ~5 min
Boil the rice vermicelli.
1.Bring the water to a boil in a pot.
2.Add the rice vermicelli and cook just until tender, about 2 to 3 minutes.
3.Drain well and set aside so the strands stay separate.
TIPDo not overcook the vermicelli or it will turn sticky and break when mixed.
prep · ~1 min
Beat the eggs.
Crack the eggs into a bowl and beat with a small pinch of the salt until smooth.
temper · ~2 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves, green chili, and ginger and cook for a few seconds until fragrant.
saute · ~5 min
Cook the onions.
Add the onion and sauté until soft and lightly golden, about 4 to 5 minutes.
saute · ~2 min
Scramble the eggs.
1.Lower the heat slightly and pour in the beaten eggs.
2.Stir gently until the eggs are softly set and broken into small pieces.
3.Sprinkle in the turmeric powder and the remaining salt.
mix · ~2 min
Mix in the vermicelli.
Add the cooked rice vermicelli and toss gently so the eggs and tempering coat the strands evenly without mashing them.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
Turn off the heat, add lemon juice and coriander leaves, and give the upma one light toss.
serve
Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the rice vermicelli immediately and spread it for a minute so the strands do not clump.
2
Use a wide pan for tossing; it helps coat the shevai with egg without breaking the delicate noodles.
3
Cook the eggs on slightly lower heat so they stay soft and tender instead of turning dry and rubbery.
4
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste raw.
5
Add lemon juice only after switching off the heat to keep its fresh brightness.
6
If making ahead, keep the cooked vermicelli and egg tempering separate, then toss together just before reheating.

RECIPE VARIATIONS